Ingredients

• 2 cups plantain chips
• 6 Cuban (or saltine) crackers
• Large zip-top bag
• 1 large egg (or ¼ cup egg substitute)
• 1 teaspoon complete seasoning
• 1 tablespoon all-purpose flour
• 4 boneless top loin pork chops (about 1 ½ lb)
• 2 tablespoons extra-virgin olive oil
• ¼ cup mayonnaise
• 1 ½ tablespoons peach preserves
• 1 tablespoon jalapeño hot sauce

Steps

1. Place plantain chips and crackers in zip-top bag; seal bag and crush into fine crumbs. Beat egg lightly in shallow bowl. Combine complete seasoning and flour; sprinkle mixture over pork chops.
2. Preheat large sauté pan on medium 2–3 minutes. Dip chops into egg, letting excess drip off, then add to zip-top bag (wash hands). Seal bag and press with fingertips to coat chops. Place oil in pan, then add chops; cook 6–7 minutes on each side until coating is golden and pork is 145°F.
3. Combine mayonnaise, preserves, and hot sauce until smooth. Serve over chops or use as dipping sauce.

Ingredients

• 1 lemon, for juice
• 1 (14 oz) can salad-cut hearts of palm
• 2 teaspoons cilantro stir-in paste
• 3 tablespoons extra-virgin olive oil
• 2 oz watercress leaves
• 1 ½ cups seedless red grapes
• 3 tablespoons crumbled feta cheese

Steps

1. Juice lemon (2 tablespoons). Drain hearts of palm. Combine lemon juice, cilantro paste, and olive oil in salad bowl; whisk to blend.
2. Cut watercress into bite-size pieces. Add hearts of palm, watercress, grapes, and cheese to bowl with dressing; toss and serve.