Smoked Pork Chops with Pink Bean Mamposteao Rice and Roasted Pumpkin in Orange Sofrito

Instructions

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   1. Preheat the oven to 425°F / 220°C. On a sheet pan, toss the pumpkin with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, 1/4 teaspoon dried oregano, and a pinch of black pepper. Roast for 22 to 25 minutes at 425°F / 220°C, turning halfway through, until the pumpkin is tender and browned on the edges.

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   2. While the pumpkin roasts, pat the smoked pork chops dry with paper towels and season both sides with the Puerto Rican all-purpose seasoning, the remaining dried oregano, and the remaining black pepper.

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   3. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Sear the smoked pork chops for 3 to 4 minutes per side, until heated through and nicely colored. Transfer them to a plate and keep covered.

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   4. In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil. Cook the white onion and cubanelle pepper for 3 minutes. Add the garlic and cook 30 seconds more.

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   5. Stir in the Puerto Rican sofrito, green olives, and orange zest. Cook for 2 to 3 minutes, stirring, until the sofrito smells fragrant and thickens slightly.

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   6. Add the orange juice, apple cider vinegar, and the reserved 1/2 cup (120 ml) pink bean broth. Cook for 2 minutes to combine and reduce slightly.

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   7. Add the cooked pink beans, chilled cooked white rice, chopped culantro, and roasted pumpkin. Fold gently so the pumpkin does not completely break apart. Cook for 4 to 5 minutes, stirring occasionally, until the mamposteao rice is hot. Taste and adjust with the remaining salt if needed.

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   8. Return the smoked pork chops to the skillet, set them over the mamposteao rice, and cover for 2 minutes over low heat so everything is fully heated.

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   9. Serve one smoked pork chop per plate over a generous portion of pink bean mamposteao rice with roasted pumpkin and orange sofrito.