This tropical sauce makes weeknight dinners so much better. Also try it with: chicken thighs or shrimp.
Preheat the broiler. In a food processor, puree the first 10 ingredients, about 2 minutes. Transfer to a saucepan. Simmer over medium heat, stirring often, until the sauce thickens, about 15 minutes; season with salt and pepper.
On a rimmed baking sheet, drizzle the pork and plantains with the coconut oil; season. Arrange the plantains, cut-side down. Measure 1/2 cup of the sauce; brush 1/4 cup over the pork.
Broil the pork, flipping the chops and brushing with the remaining 1/4 cup of reserved sauce halfway through cooking, until an instant-read thermometer registers 145° when inserted horizontally into the chops, 10 to 15 minutes. Serve with salad and the remaining sauce.