Puerto Rican Pork Chops in Tamarind Coffee Sauce with Creamy Pigeon Pea Rice

Instructions

1. 1

   1. Season the pork chops with 5 g (1 tsp) salt, 2 g (3/4 tsp) black pepper, the dried oregano, and half of the minced garlic. Let them rest for 10 minutes while you prepare the remaining ingredients.

2. 2

   2. In a bowl, mix the sofrito, tamarind paste, strong brewed coffee, honey, apple cider vinegar, Dijon mustard, and 120 ml (1/2 cup) of the chicken broth. Set the sauce aside.

3. 3

   3. Heat 15 ml (1 tbsp) olive 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. If you want to keep them warm in the oven, place them on a tray at 250°F (120°C).

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   4. In the same skillet, reduce to medium heat and add the remaining 15 ml (1 tbsp) olive oil. Sauté the white onion, red bell pepper, and the rest of the minced garlic for 3 minutes, stirring.

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   5. Add the medium-grain rice and achiote paste. Cook for 1 minute to lightly toast the rice and coat it well with the achiote.

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   6. Stir in the cooked pigeon peas, bay leaf, 240 ml (1 cup) of the chicken broth, 120 ml (1/2 cup) water, 3 g (1/2 tsp) salt, and the remaining black pepper. Once it boils, lower the heat, cover, and cook for 16 to 18 minutes until the rice is tender.

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   7. Uncover the rice, remove the bay leaf, and add half of the chopped fresh cilantro and the butter. Stir gently to create a creamy texture. Cover again and let it rest off the heat for 5 minutes.

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   8. While the rice rests, return the pork chop skillet to medium heat. Pour in the reserved tamarind coffee sauce and cook for 2 minutes, scraping the bottom to release the browned bits.

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   9. Return the pork chops to the skillet along with any juices collected on the plate. Cover and cook over medium-low heat for 8 to 10 minutes, until the pork is fully cooked and reaches an internal temperature of 145°F (63°C). Turn once halfway through cooking.

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    10. Uncover and let the sauce reduce for 2 to 3 more minutes if you want a thicker consistency. Adjust with the remaining salt if needed.

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    11. Serve a portion of creamy pigeon pea rice on each plate, top with one pork chop and plenty of tamarind coffee sauce, and finish with the remaining chopped fresh cilantro.