Caribbean Pork Chops in Coconut, Pineapple and Sweet Pepper Sauce with Red Bean Rice

Instructions

1. 1

   Season the pork chops with 4 g (3/4 tsp) salt, black pepper, half of the chopped garlic, fresh thyme, sweet paprika, and ground cumin. Let them rest for 10 minutes while you prepare the rice.

2. 2

   In a medium pot, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add half of the red onion and cook for 2 minutes. Stir in the long-grain rice and toast for 1 minute.

3. 3

   Add the cooked red beans, water, bay leaf, and 2 g (1/3 tsp) salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat and let rest, covered, for 5 minutes.

4. 4

   While the rice cooks, heat a large skillet over medium-high heat. Add the remaining 15 ml (1 tbsp) vegetable oil and sear the pork chops for 3 to 4 minutes per side, until well caramelized and at least 145°F (63°C) internally. Transfer to a plate.

5. 5

   In the same skillet, lower the heat to medium and add the remaining red onion, the remaining garlic, and the sweet pepper. Cook for 3 minutes, scraping the bottom to release the browned bits.

6. 6

   Add the fresh pineapple and cook 2 minutes more, until it begins to lightly caramelize. Pour in the coconut milk, chicken broth, and lime juice. Add the remaining 2 g (1/3 tsp) salt and simmer over medium heat for 4 to 5 minutes, until the sauce thickens slightly.

7. 7

   Return the pork chops to the skillet along with any accumulated juices. Cook for 3 to 4 minutes more, spooning the sauce over them, until heated through and coated with the coconut, pineapple, and sweet pepper sauce.

8. 8

   Remove the bay leaf from the rice, fluff it with a fork, and mix in the scallion and half of the fresh cilantro. Serve the red bean rice on each plate, place a pork chop on top or alongside, and finish with the coconut, pineapple, and sweet pepper sauce. Garnish with the remaining fresh cilantro.

9. 9

   If you want to hold the dish warm before serving, you may place it in a preheated oven at 200°F (95°C) for up to 10 minutes, covered well to prevent drying out.