Caribbean Pork Chops with Coffee-Coconut Crust, Garlic Yuca Mash and Lime Cucumber Salad

Instructions

1. 1

   1. Take the pork chops out of the refrigerator 15 minutes before cooking. Pat them dry with paper towels.

2. 2

   2. In a small bowl, mix the ground coffee, shredded coconut, garlic powder, sweet paprika, dried thyme, ground cinnamon, 1 teaspoon salt, 1/2 teaspoon black pepper, and the brown sugar.

3. 3

   3. Rub the pork chops with 1 tablespoon vegetable oil and coat both sides with the coffee-coconut mixture, pressing lightly so it sticks.

4. 4

   4. Place the cassava in a pot with enough water to cover it and add 1 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until very tender. During the last 5 minutes, add 2 garlic cloves.

5. 5

   5. While the cassava cooks, make the salad. In a bowl combine the cucumber, red onion, fresh cilantro, 1 minced garlic clove, the juice of 1 lime, honey, fresh hot chili if using, 1 tablespoon vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set aside so the flavors meld.

6. 6

   6. Preheat the oven to 400°F / 200°C.

7. 7

   7. Heat an oven-safe skillet over medium-high heat with the remaining 1 tablespoon vegetable oil. Sear the pork chops for 2 minutes per side until a dark, aromatic crust forms.

8. 8

   8. Transfer the skillet to the oven and finish cooking for 6 to 10 minutes at 400°F / 200°C, depending on thickness, until the pork is fully cooked. Remove and let rest for 5 minutes.

9. 9

   9. Drain the cassava and remove any tough inner fibers if needed. Mash it while hot with the coconut milk, butter, the juice of 1 lime, and a pinch of salt and pepper until it becomes a rustic, creamy mash.

10. 10

    10. Serve a portion of yuca mash, place a pork chop on top or alongside, and add the lime cucumber salad. If desired, finish with a little lime zest before serving.