Honduran Pork Chops in Green Mango and Cilantro Sauce with Black Bean Cakes

Instructions

1. 1

   1. Season the pork chops with 4 g salt, 1 g black pepper, the annatto powder, and 30 ml sour orange juice. Let them rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. In a large bowl, mash the cooked black beans into a rustic mixture. Add the cornmeal, egg, grated dry cheese, 60 g chopped tomato, 50 g chopped onion, 1 minced garlic clove, 10 g cilantro, 1 g cumin, 2 g salt, and a pinch of black pepper. Mix well.

3. 3

   3. Shape the bean mixture into 8 small cakes. Place them on banana leaves or parchment paper and let them rest for 5 minutes so they firm up.

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   4. Heat 30 ml vegetable oil in a large skillet over medium heat. Fry the cakes for 3 to 4 minutes per side, until golden and firm. Remove and keep warm.

5. 5

   5. In the same skillet, add 15 ml more vegetable oil if needed and sear the pork chops for 4 to 5 minutes per side, or until they reach an internal temperature of 145°F / 63°C. Remove, cover loosely, and let rest.

6. 6

   6. For the sauce, in the same skillet add the remaining oil and sauté the remaining onion, remaining garlic, and red sweet pepper for 3 minutes over medium heat. Stir in the remaining tomato and cook 4 more minutes until softened.

7. 7

   7. Add the green mango, remaining cumin, remaining salt, remaining black pepper, and the remaining 30 ml sour orange juice. Pour in the chicken broth or water and cook for 6 to 8 minutes, stirring, until the mango is tender but not falling apart.

8. 8

   8. Add the remaining cilantro and return the pork chops to the skillet. Cook 2 minutes more so they absorb the sauce.

9. 9

   9. Serve 2 black bean cakes per portion, top with one pork chop, and spoon the green mango and cilantro sauce over the top.

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    10. If you want to keep the dish warm before serving, place it in a preheated oven at 200°F / 95°C for up to 10 minutes, without overcooking the pork chops.