Pork with mojo sauce and plantains

Ingredients:

• 4 natural pork chops from the center of the loin on the bone (approximately 170 g each)
• 1 cup fresh cilantro + extra for serving
• 0.5 cup fresh mint
• 3/4 cup orange juice
• Juice of 2 limes (about 1/4 cup) + wedges for serving
• 5 cloves of garlic
• Half a jalapeño, coarsely chopped (remove seeds to reduce heat)
• 1 tsp ground cumin
• 0.5 cups long-grain white rice
• 1 can (425 g) kidney beans, rinsed
• 1 ripe yellow plantain, halved lengthwise, then halved crosswise (with skin)

Preparation:

1. Preheat the oven to broil. In a blender, puree the cilantro, mint, orange juice, lime juice, garlic, jalapeño, cumin, 1 teaspoon salt, and a pinch of ground black pepper. Transfer 1/4 cup of mojo sauce to a large bowl. Season the pork chops with salt and black pepper and add to the bowl.
2. Combine 3/4 cup water, rice, beans, and 1/2 cup remaining mojo sauce in a medium saucepan and bring to a boil over high heat (reserve the remaining mojo sauce for serving). Cover, reduce heat to low, and simmer 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 them on a roasting pan set to grill mode (or on a rack set on a rimmed baking sheet). Place the plantains cut-side up on the baking sheet next to them. Roast in the oven until the meat and plantains are golden brown and the pork is cooked through, about 7 minutes.
4. Cover the cutlets with the remaining mojo sauce and sprinkle with cilantro. Serve with rice, plantains, and lime wedges.