Puerto Rican FoodMortar-Spiced Smoked Pork Chops with Creamy Green Pigeon Pea Rice and Warm Pickled Sweet Plantains
An original Puerto Rican-inspired dish featuring seared smoked pork chops finished with a hand-crushed blend of garlic, oregano, and sweet peppers, served over creamy green pigeon pea rice and paired with warm pickled ripe plantains and red onion. It balances smoky, tangy, and sweet notes in a comforting yet elegant plate.
Ingredients
- 4 680 g smoked pork chops (of grosor medio)
- 6 18 g fresh garlic (4 cloves for the pilón and 2 for the arroz)
- 1 1/2 3 g dried oregano (divided)
- 4 60 g sweet peppers (without semillas, chopped)
- 1 1/4 7 g salt (or to taste, divided)
- 3/4 1.5 g black pepper (divided)
- 3 45 ml olive oil (divided)
- 1 150 g yellow onion (finely chopped)
- 1 90 g cubanelle pepper (chopped)
- 2 8 g culantro leaves (chopped, divided)
- 1 1/4 250 g medium-grain rice (enjuagado and escurrido)
- 1 1/2 220 g green pigeon peas (fresh or descongelados)
- 1 240 ml coconut milk (without sugar)
- 1 1/2 360 ml chicken broth (low sodium if possible)
- 1 1 g bay leaf
- 2 500 g ripe plantains (pelados and en medias lunas gruesas)
- 1 120 g red onion (en plumas finas)
- 1/3 80 ml apple cider vinegar
- 1/4 60 ml water (for the escabeche)
- 1 12 g brown sugar
- 1/4 35 g green olives (sliced)
- 1 14 g butter (for dar cremosidad al arroz)
Nutrition facts
per serving
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
Instructions
- 1
1. In a pilón or mortar, mash 4 garlic cloves with 1 teaspoon dried oregano, 2 sweet peppers, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 tablespoon olive oil until a coarse, fragrant paste forms.
- 2
2. Pat the smoked pork chops dry and rub them with the mortar paste on both sides. Let them rest for 15 minutes in a cool spot while you prepare the remaining components.
- 3
3. For the warm pickled plantains, heat a medium skillet over medium heat and add 1 tablespoon olive oil. Brown the ripe plantains for 2 to 3 minutes per side until lightly caramelized but not falling apart. Transfer them carefully to a plate.
- 4
4. In the same skillet, add the red onion, apple cider vinegar, water, brown sugar, green olives, 1/4 teaspoon salt, and 1/4 teaspoon of the remaining dried oregano. Cook for 2 minutes, then return the plantains to the pan, lower the heat, and cook 3 minutes more. Keep warm.
- 5
5. For the rice, heat a heavy-bottomed pot over medium heat with the remaining 1 tablespoon olive oil and the butter. Sauté the yellow onion, cubanelle pepper, the remaining 2 sweet peppers, and the remaining 2 garlic cloves, chopped, for 4 to 5 minutes.
- 6
6. Add the medium-grain rice and cook for 1 minute, stirring so it is well coated. Stir in the green pigeon peas, coconut milk, chicken broth, bay leaf, half of the culantro, 1/2 teaspoon salt, and the rest of the black pepper.
- 7
7. Bring the rice to a gentle boil, cover, and reduce to low heat. Cook for 18 to 20 minutes until the liquid is absorbed and the rice is tender. Turn off the heat, let it rest for 5 minutes, then remove the bay leaf. Fluff with a fork and mix in the remaining culantro.
- 8
8. While the rice finishes, heat a large skillet or griddle over medium-high heat. Sear the pork chops for 3 to 4 minutes per side, until thoroughly heated and caramelized around the edges. If you prefer to finish them in the oven, transfer them to a preheated oven at 375°F / 190°C for 5 to 7 minutes, until hot in the center.
- 9
9. Taste and adjust the seasoning of the rice and the pickled plantains if needed. Serve a bed of creamy pigeon pea rice, place a smoked pork chop on top, and add the warm pickled sweet plantains and red onion on the side.
- 10
10. Serve right away to enjoy the contrast of smoky pork, creamy rice, and the sweet-tangy plantain escabeche.
Chef tips
If your smoked pork chops are already quite salty, reduce the salt in the mortar paste and taste the rice before adjusting seasoning. Brown the ripe plantains gently so they keep their shape in the warm pickle.
Substitutions
You can substitute the smoked pork chops with fresh seasoned pork chops; if so, cook them to a safe internal temperature of 145°F / 63°C. Culantro can be replaced with cilantro, and green pigeon peas can be replaced with well-drained canned pigeon peas.
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 imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign inRelated recipes
Creamy Puerto Rican rabbit rice with roasted squash, sweet peppers, and crispy cassava flatbread
90 min
Puerto Rican Sweet Plantain Lasagna with Sofrito Chicken, Spinach, and Queso del País
75 min
Braised chicken caldero with green bananas, olives, and toasted recao rice
75 min
Yuca Dumplings Stuffed with Crab in a Mild Coconut and Culantro Sauce
75 min
Puerto Rican Sweet Potato and Beef Pastelón with Queso del País, Sweet Pepper Sofrito and Crispy Cassava Bread Crumble
85 min
Crab-Stuffed Bacalaito Fritters with Roasted Garlic Aioli and Warm Corn Salad
65 min