Natural pork cutlets with fried Cuban plantains

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 0.7 kg sweet plantains (yellow with black spots), peeled, quartered lengthwise and cut into pieces
• 1 large red bell pepper, seeded and chopped
• 1 red onion, chopped
• 4 cloves garlic, finely chopped
• Grated lime zest + wedges for serving
• 1 tbsp chopped fresh oregano
• 2 tsp ground cumin
• 4 natural pork chops on the bone (2-2.5 cm thick; approximately 0.8 kg)
• Hot sauce, for serving

Preparation:

1. In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the plantains, bell pepper, red onion, 1 tablespoon salt, and some freshly ground black pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add half the garlic and cook until golden, about 1 minute; season with salt and pepper to taste.
2. Meanwhile, combine the remaining garlic, lime zest, oregano, and cumin in a small bowl. Rub the pork chops on both sides with the mixture and season with salt and black pepper.
3. In another large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook until cooked through and golden brown, 3-4 minutes per side.
4. Divide the pork and plantains among plates. Serve with lime wedges and hot sauce.