Puerto Rican FoodPuerto Rican Smoked Pork Chops in Acerola-Onion Sauce with Golden Mashed Taro Root
An original recipe inspired by Puerto Rican flavors: smoked pork chops seared until golden, finished in a sweet-tangy acerola, sofrito, and onion sauce, served over a creamy mashed taro root with butter and garlic. Comforting, flavorful, and deeply Caribbean.
Ingredients
- 4 piezas / 700 g 700 g smoked pork chops, bone-in or boneless (secadas with papel of cocina)
- 900 g 900 g peeled white taro root, cut into chunks (for the majado)
- 200 g 200 g yellow onion, thinly sliced (divided for sauce and majado)
- 90 ml 90 ml Puerto Rican sofrito (casero or comprado)
- 180 ml 180 ml acerola pulp or juice (without semillas)
- 360 ml 360 ml chicken broth (divided entre sauce and cocción of yautía)
- 18 g 18 g garlic, minced (divided)
- 45 g 45 g butter (for the majado and the sauce)
- 30 ml 30 ml olive oil (divided)
- 15 ml 15 ml apple cider vinegar (for balancear the sauce)
- 21 g 21 g honey (optional pero recomendada)
- 2 g 2 g dried oregano (divided)
- 2 g 2 g black pepper (to taste)
- 6 g 6 g salt (ajustar with cuidado porque the chuletas ahumadas ya son saladas)
- 120 ml 120 ml milk (for suavizar the majado)
- 15 g 15 g fresh cilantro, chopped (for terminar)
- 40 g 40 g sliced green olives (aportan toque criollo)
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. Place the taro root in a large pot and cover with cold water. Add 120 ml (1/2 cup) of the chicken broth and 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until very tender when pierced with a fork.
- 2
2. While the taro cooks, pat the pork chops dry and season them with 1/2 teaspoon dried oregano and 1/2 teaspoon black pepper. Do not add much salt since the chops are already smoked.
- 3
3. In a large skillet, heat 15 ml (1 tbsp) olive oil and 15 g (1 tbsp) butter over medium-high heat. Sear the pork chops for 3 to 4 minutes per side, until nicely browned. If checking internal temperature, they should reach at least 145°F (63°C). Transfer to a plate.
- 4
4. In the same skillet, lower the heat to medium and add the sliced onion. Cook for 5 minutes, stirring, until softened. Add 12 g (4 cloves) minced garlic and cook for 30 seconds.
- 5
5. Stir in the sofrito, acerola, the remaining 240 ml (1 cup) chicken broth, apple cider vinegar, honey, the rest of the oregano, the olives, and a pinch of black pepper. Cook for 8 to 10 minutes over medium heat, until the sauce reduces slightly and the onion turns tender.
- 6
6. Return the pork chops to the skillet with the sauce. Cook for 5 to 7 minutes over medium-low heat, spooning sauce over them, until fully heated through and coated in the natural acerola glaze. Keep on very low heat while you finish the mash.
- 7
7. Drain the cooked taro and return it to the warm pot. Add the milk, the remaining 30 g (2 tbsp) butter, the remaining 15 ml (1 tbsp) olive oil, the remaining 6 g (2 cloves) minced garlic, and 60 g (about 1/2 cup) of the cooked onion taken from the sauce.
- 8
8. Mash the taro until rustic but creamy. Adjust with a little extra milk or broth if you want a softer texture. Season with salt and pepper to taste.
- 9
9. Serve a generous portion of mashed taro on each plate, place a pork chop on top, and finish with plenty of acerola-onion sauce. Sprinkle with fresh cilantro and serve hot.
Chef tips
If the acerola is especially tart, add a few extra drops of honey. For a silkier mash, mash the taro while it is still very hot. Browning the pork chops well at the beginning helps build a deeper sauce.
Substitutions
You can substitute the taro root with malanga if that is easier to find. Acerola can be replaced with a mix of tart cherry juice and a little lime, though the flavor will change. For a dairy-free version, use plant-based butter and lactose-free milk or an unsweetened non-dairy beverage.
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 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
Illustrative imageVictorinox 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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