Puerto Rican Pork Chops in Tamarind Garlic Sauce with Golden Yautía

Instructions

1. 1

   1. Season the pork chops with 1 teaspoon (5 g) of Puerto Rican adobo, the dried oregano, cumin, 3 cloves (9 g) of minced garlic, lime juice, 1 tablespoon (15 ml) olive oil, 1/2 teaspoon (2.5 g) salt, and black pepper. Mix well and let rest for 15 minutes in the refrigerator.

2. 2

   2. While the pork rests, place the yautía in a pot with enough water to cover. Bring to a boil and cook for 10 to 12 minutes until just fork-tender. Drain well and season with the remaining 1 teaspoon (5 g) adobo and the rest of the salt.

3. 3

   3. Heat 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Brown the yautía for 8 to 10 minutes, turning occasionally, until golden outside and creamy inside. Keep warm.

4. 4

   4. In the same skillet, add the remaining 1 tablespoon (15 ml) olive oil and heat over medium-high. Sear the pork chops for 3 to 4 minutes per side until well browned. Transfer to a plate.

5. 5

   5. Reduce heat to medium. Add the sofrito and the remaining 2 cloves (6 g) minced garlic. Cook for 2 minutes, stirring, until fragrant.

6. 6

   6. Stir in the tamarind pulp, water, honey, and sliced green olives. Mix well, scraping the bottom of the skillet, and cook for 3 minutes until the sauce begins to thicken slightly.

7. 7

   7. Return the pork chops and any juices to the skillet. Cover and cook for 10 to 12 minutes, or until the pork reaches a safe internal temperature of 145°F (63°C). Uncover during the last 2 minutes if you want a more reduced sauce.

8. 8

   8. Turn off the heat and stir half of the chopped fresh cilantro into the sauce. Taste and adjust salt if needed.

9. 9

   9. Serve each pork chop with a portion of golden yautía. Spoon the tamarind sauce over the top and finish with the remaining fresh cilantro.