Smoky Pork Chops in Acerola and Recao Sauce with Creamy Pigeon Pea Rice and Roasted Pumpkin

Instructions

1. 1

   Preheat the oven to 425°F / 220°C. Place the pumpkin on a sheet pan and toss with 15 ml (1 tbsp) olive oil, 2 g (1/2 tsp) salt, 1 g (1/4 tsp) black pepper, and half of the minced garlic. Roast for 25 to 30 minutes at 425°F / 220°C, turning once, until tender and browned on the edges.

2. 2

   While the pumpkin roasts, heat 15 ml (1 tbsp) olive oil in a medium pot over medium heat. Sauté half of the onion, half of the sweet peppers, and half of the culantro for 3 minutes. Add the tomato paste and cook 1 minute more.

3. 3

   Add the rice to the pot and stir for 1 minute to lightly toast it. Stir in the pigeon peas, bay leaf, 480 ml (2 cups) of the chicken broth, the coconut milk, 2 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Bring to a boil, then lower the heat, cover, and cook for 18 to 20 minutes until the rice is tender.

4. 4

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Then gently fold in the butter for a creamy finish. Keep warm.

5. 5

   Blend the acerola with the apple cider vinegar, honey, and 120 ml (1/2 cup) of the remaining chicken broth until fairly smooth. Strain if you want a silkier sauce.

6. 6

   Season the smoked pork chops with the dried oregano, the remaining salt, and the remaining black pepper. Heat the remaining olive oil in a large skillet over medium-high heat and sear the chops for 2 to 3 minutes per side.

7. 7

   Add the remaining onion, sweet peppers, and garlic to the skillet. Cook for 2 minutes, stirring so they absorb the meat juices. Pour in the blended acerola sauce and add the remaining culantro.

8. 8

   Reduce the heat to medium-low and cook the chops in the sauce for 6 to 8 minutes, until the sauce thickens slightly and the chops are fully heated through. If the pan becomes too dry, add a splash of the remaining broth.

9. 9

   Serve a bed of creamy pigeon pea rice, place a pork chop on top or alongside with plenty of acerola sauce, and finish with the roasted pumpkin. Serve hot.