Ingredients

• 1 cup fresh cilantro, plus more for topping
• 1/2 cup fresh mint
• 3/4 cup orange juice
• Juice of 2 limes (about 1/4 cup), plus wedges for serving
• 5 cloves garlic
• 1/2 jalapeno pepper, roughly chopped (remove seeds for less heat)
• 1 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 4 bone-in center-cut pork chops (about 6 ounces each)
• 1/2 cup long-grain white rice
• 1 15-ounce can kidney beans, drained and rinsed
• 1 ripe yellow plantain, halved lengthwise then crosswise through the peel

Instructions

1. Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside.
2. Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat (reserve the remaining mojo sauce for topping). Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm.
3. Remove the pork chops from the marinade and arrange on a broiler pan (or a rack set on a rimmed baking sheet). Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cooked through, about 7 minutes.
4. Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges.
5. Photograph by Ryan Liebe