Honduran Pork Chops in Nance and Sweet Pepper Sauce with Bean Corn Cakes and Fresh Cabbage Salad

Name: Honduran Pork Chops in Nance and Sweet Pepper Sauce with Bean Corn Cakes and Fresh Cabbage Salad
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24 oz boneless pork chops; 1 1/2 tsp salt; 1 tsp black pepper; 1 tsp ground annatto; 4 cloves garlic; 3 tbsp lime juice; 3 tbsp vegetable oil; 1 1/4 cups nance fruit; 2 medium ripe tomato; 1 cup red sweet pepper; 1 cup white onion; 1/2 tsp ground cumin; 1/4 cup culantro or cilantro; 1 cup water; 1 1/2 cups corn masa flour; 1 cup warm water; 1 cup cooked red beans; 2 tbsp butter; 2 pieces banana leaves; 4 cups green cabbage; 1 cup radish; 1/2 cup carrot; 2 tbsp white vinegar; 2 tsp sugar

An original recipe inspired by Honduran flavors: seared pork chops finished in a sweet-tart nance, tomato, and sweet pepper sauce, served with small corn cakes filled with mashed beans and a fresh lime cabbage salad. It brings together homey, fruity, and gently spiced notes in a complete Honduran-style meal.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

680 g boneless pork chops (4 pieces of grosor medio)
8 g salt (divided)
3 g black pepper (freshly ground)
4 g ground annatto (for sazonar the carne)
12 g garlic (chopped, divided)
45 ml lime juice (divided)
45 ml vegetable oil (divided)
180 g nance fruit (without semilla; fresh or descongelado)
300 g ripe tomato (chopped)
120 g red sweet pepper (en cubitos)
150 g white onion (chopped, divided)
2 g ground cumin
12 g culantro or cilantro (chopped)
240 ml water (for the sauce)
180 g corn masa flour (for the tamalitos)
240 ml warm water (approx., for the dough)
200 g cooked red beans (escurridos)
28 g butter (derretida)
2 units banana leaves (pasadas por calor and cut en cuadros, optional for cocer)
220 g green cabbage (finely grated)
80 g radish (thinly sliced finas)
70 g carrot (grated)
30 ml white vinegar
8 g sugar

Nutrition facts

per serving

620 kcal

Calories

33 g

Protein

42 g

Carbs

35 g

Fat

7 g

Fiber

35 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Season the pork chops with 4 g (3/4 tsp) salt, black pepper, annatto, half of the chopped garlic, and 15 ml (1 tbsp) lime juice. Let them rest for 15 minutes while you prepare the rest.
2
2. For the sauce, place the nance fruit, tomato, sweet pepper, half of the onion, cumin, and 120 ml (1/2 cup) water in a blender or food processor. Blend into a rustic sauce and set aside.
3
3. Mash the cooked red beans with a pinch of salt, 1 tablespoon chopped onion, a little of the culantro or cilantro, and 1 tablespoon warm water until you have a thick filling. Set aside.
4
4. In a bowl, mix the corn masa flour with 4 g (3/4 tsp) salt, melted butter, and 240 ml (1 cup) warm water little by little until a soft, shapeable dough forms. If needed, add 1 to 2 more tablespoons water.
5
5. Divide the dough into 8 portions. Shape small discs, place some bean filling in the center, and close carefully to make round, slightly flattened corn cakes. If desired, wrap each one in a small square of banana leaf.
6
6. Steam the corn cakes in a covered pot for 20 minutes over medium heat, with the steamer water at a gentle boil, about 212°F and 100°C. Keep warm.
7
7. Meanwhile, heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Brown the pork chops for 3 to 4 minutes per side, until nicely colored. Transfer to a plate.
8
8. In the same skillet, add the remaining onion and cook for 2 minutes. Add the remaining garlic and sauté for 30 seconds. Pour in the nance sauce and add the remaining 120 ml (1/2 cup) water. Cook for 5 minutes over medium heat, stirring occasionally.
9
9. Return the pork chops to the skillet, cover, and cook for 12 to 15 minutes over medium-low heat, until the meat is fully cooked and reaches an internal temperature of 145°F and 63°C, followed by 3 minutes of rest before serving. Add the remaining lime juice and half of the culantro or cilantro at the end.
10
10. For the salad, combine the cabbage, radish, carrot, white vinegar, sugar, a pinch of salt, and the rest of the culantro or cilantro. Lightly massage with clean hands and let sit for 5 minutes.
11
11. Serve one pork chop with plenty of nance sauce, 2 bean corn cakes, and a portion of fresh cabbage salad on the side.

Chef tips

If the nance is very tart, add an extra teaspoon of sugar to the sauce. If it is very sweet, balance it with a few more drops of lime juice. Browning the pork chops well before simmering greatly improves the final flavor.

Substitutions

If you cannot find nance, you can use firm yellow jocote for a different but still Honduran-style version. The butter in the corn cakes can be replaced with vegetable oil for a dairy-free version. Red beans can be substituted with cooked black beans.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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