Cuban-Style Smoked Pork Chops with Tamarind Mojo, Toasted Sesame Rice, and Cumin Eggplant

Name: Cuban-Style Smoked Pork Chops with Tamarind Mojo, Toasted Sesame Rice, and Cumin Eggplant
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: 28 oz bone-in smoked pork chops; 1 tsp salt; 1/2 tsp black pepper; 3 tbsp vegetable oil; 6 cloves garlic; 1 1/2 cups white onion; 1/4 cup tamarind pulp; 1/2 cup orange juice; 2 tbsp lime juice; 1 tbsp honey; 1 tsp dried oregano; 1 tsp ground cumin; 1 leaf bay leaf; 1 2/3 cups long-grain white rice; 3 cups water; 2 tbsp sesame seeds; 1 lb eggplant; 1 cup red bell pepper; 1 tbsp apple cider vinegar; 1/4 cup fresh parsley

An original Cuban-inspired recipe featuring seared smoked pork chops, a sweet-tangy tamarind, garlic, and sour orange mojo, fluffy white rice scented with toasted sesame seeds, and cumin sautéed eggplant with onion. Bold, balanced, home-style flavors.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

4 piezas, 800 g 800 g bone-in smoked pork chops (of grosor medio)
6 g 6 g salt (divided, ajustar to taste)
2 g 2 g black pepper (freshly ground)
45 ml 45 ml vegetable oil (divided)
18 g 18 g garlic (chopped)
220 g 220 g white onion (en plumas finas, divided)
70 g 70 g tamarind pulp (without semillas)
120 ml 120 ml orange juice (preferiblemente fresh)
30 ml 30 ml lime juice (fresh)
21 g 21 g honey (for equilibrar the acidez)
1 g 1 g dried oregano
3 g 3 g ground cumin (divided)
1 unidad 1 unit bay leaf
320 g 320 g long-grain white rice (enjuagado)
720 ml 720 ml water (for the arroz)
18 g 18 g sesame seeds (tostado)
450 g 450 g eggplant (diced medium)
120 g 120 g red bell pepper (in strips finas)
15 ml 15 ml apple cider vinegar (for the berenjena)
10 g 10 g fresh parsley (chopped)

Nutrition facts

per serving

690 kcal

Calories

35 g

Protein

58 g

Carbs

35 g

Fat

5 g

Fiber

53 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

Sesame

Instructions

1
1. Season the smoked pork chops with 3 g (1/2 tsp) salt, black pepper, and 1 g (1/2 tsp) of the cumin. Let them rest for 10 minutes at room temperature while you prepare the rest.
2
2. For the tamarind mojo, mix in a bowl the tamarind pulp, orange juice, lime juice, honey, dried oregano, bay leaf, and half of the chopped garlic. Set aside.
3
3. Heat a large skillet or wide pot over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the pork chops for 3 to 4 minutes per side, until nicely colored. Transfer to a plate.
4
4. In the same skillet, reduce to medium heat and add 15 ml (1 tbsp) vegetable oil along with 120 g (about 3/4 cup) of the onion. Cook for 4 minutes, stirring, until softened. Add the reserved tamarind mixture.
5
5. Return the pork chops to the skillet with the mojo. When it reaches a gentle simmer, partially cover and cook over medium-low heat for 18 to 20 minutes, turning once, until the sauce thickens slightly and the chops are heated through and tender. If checking internal temperature, aim for at least 145°F/63°C and let rest for 3 minutes before serving.
6
6. Meanwhile, make the rice. In a medium saucepan, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the white rice and 12 g (about 1 tbsp) sesame seeds. Stir for 1 minute to lightly toast.
7
7. Add the water and 2 g (about 1/3 tsp) salt to the rice. Once boiling, reduce to very low heat, cover, and cook for 16 to 18 minutes until the liquid is absorbed. Turn off the heat and let rest, covered, for 10 minutes. Then fluff with a fork.
8
8. For the cumin eggplant, heat another large skillet over medium-high heat with 15 ml (1 tbsp) vegetable oil. Add the eggplant and cook for 5 minutes, stirring, working in batches if needed.
9
9. Add the remaining onion, red bell pepper, remaining garlic, 2 g (1/2 tsp) cumin, apple cider vinegar, and 1 g (about 1/6 tsp) salt. Cook 8 to 10 minutes more, until the eggplant is browned and soft.
10
10. Add the remaining toasted sesame seeds and half of the fresh parsley to the eggplant. Mix well and adjust salt if needed.
11
11. Serve each plate with a portion of sesame rice, one pork chop covered with tamarind mojo, and a portion of cumin eggplant. Finish with the remaining fresh parsley on top.

Chef tips

If you can find sour orange, you can replace half of the orange juice and half of the lime juice for a more traditional flavor profile. Sear the chops well at the beginning to deepen the smoky taste.

Substitutions

You can use fresh pork chops instead of smoked ones, reducing the salt and cooking to 145°F/63°C. Honey can be replaced with brown sugar. Parsley may be swapped for cilantro if you prefer a more herbal finish.

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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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