Grilled Pork Chops and Carrot Salad with Fried Plantains


Pork Chops

  • 4, 4 oz pastured pork chops

  • 1 tablespoon Dijon mustard

  • Zest from half a lemon

  • Salt and pepper

Carrot Salad

  • 1 pound rainbow carrots

  • Zest from 1/2 lemon

  • 3 tablespoons of extra virgin olive oil

  • 1 tablespoon of rice vinegar

  • 1/4 teaspoon of ground ginger

  • Salt and pepper

Fried Plantains

  • 1 large green plantain

  • Salt and pepper

  • 1 tablespoon of avocado oil


  • Salt and pepper the chops

  • Rub Dijon mustard equally over each chop

  • Sprinkle with lemon zest

  • Allow chops to marinade for at least 30 minutes

  • Grill for approximately 8 minutes per side (optionally use a stovetop grill pan)

Carrot Salad

  • Peel and grate carrots into a large bowl

  • Add olive oil, rice vinegar, lemon zest, ground ginger and salt and pepper.

  • Mix well

Fried Plantains

  • Score, peel and cut plantain

  • Salt and pepper

  • Add avocado oil to a skillet over medium eat

  • Fry plantains until brown and crispy on all side (about 2 minutes per side)