Pork cutlets and plantain hash

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 700 g sweet plantains (yellow with black spots), peeled, cut lengthwise into quarters and finely chopped
• 1 large red bell pepper, seeded and finely chopped
• 1 red onion, finely chopped
• 4 cloves garlic, finely chopped
• Grated zest of 1 lime + 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 800 g)
• 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 teaspoon salt, and a few grinds of 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 mixture over both sides of the pork chops, then season with salt and pepper.
3. In another large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook until browned, 3 to 4 minutes per side.
4. Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.