Dominican Smothered Pork Chops with Onion, Thyme and Coconut Sauce with Green Yuca Mash

Instructions

1. 1

   Season the pork chops with 15 ml (1 tbsp) lime juice, half of the garlic, the dried oregano, half of the thyme, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Let them rest for 15 minutes at room temperature.

2. 2

   In a medium pot, place the yuca and green plantain with enough water to cover and add 2 g (1/4 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until the yuca is very tender and the plantain is cooked through.

3. 3

   While the yuca and plantain cook, heat the vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned. Transfer them to a plate.

4. 4

   In the same skillet, add the red onion and sweet peppers. Cook for 4 minutes, stirring, until softened. Add the remaining garlic, tomato paste, and remaining thyme; cook 1 more minute to bloom the flavors.

5. 5

   Pour in the coconut milk and chicken broth, then add the bay leaf, remaining salt, and remaining black pepper. Stir well, scraping up the browned bits, and let it simmer gently for 2 minutes.

6. 6

   Return the pork chops and any juices to the skillet. Lower the heat to medium-low, cover partially, and cook for 15 to 18 minutes, until the pork is tender and reaches a safe internal temperature of 145°F / 63°C. Turn off the heat and stir in the remaining 15 ml (1 tbsp) lime juice.

7. 7

   Drain the yuca and green plantain, reserving 120 ml (1/2 cup) of the cooking liquid. Remove the tough inner fiber from the yuca if needed. Mash the yuca and plantain with the butter, scallions, lime zest, and 60 to 120 ml (1/4 to 1/2 cup) of the reserved liquid until rustic and smooth.

8. 8

   Serve one portion of green yuca mash on each plate and place a pork chop on top or alongside with plenty of onion, thyme, and coconut sauce. Remove the bay leaf before serving.