Honduran Pork Chops in Coconut Sweet Pepper Sauce with Roasted Cassava

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the cassava in a pot with enough water to cover and 1/2 teaspoon salt. Cook for 12 minutes, until just barely tender but not falling apart. Drain well.

2. 2

   While the cassava cooks, season the pork chops with annatto, cumin, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1 tablespoon lime juice. Let stand for 10 minutes.

3. 3

   Transfer the drained cassava to a baking sheet. Toss it with 1 tablespoon vegetable oil, half of the minced garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Roast at 220°C / 425°F for 25 to 30 minutes, turning halfway through, until golden at the edges.

4. 4

   Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side, until well browned. Remove to a plate.

5. 5

   In the same skillet, add the remaining 1 tablespoon vegetable oil and the butter. Add the onion, sweet pepper, and the rest of the garlic. Cook for 4 to 5 minutes over medium heat, stirring, until the onion softens.

6. 6

   Add the chicken broth or water and scrape the bottom of the skillet to release the browned bits. Pour in the coconut milk and cook for 2 minutes. Then add half of the chopped culantro or cilantro and the remaining tablespoon of lime juice.

7. 7

   Return the pork chops to the skillet along with any juices from the plate. Cook over medium-low heat for 10 to 12 minutes, spooning sauce over them, until fully cooked and the sauce is slightly thickened. Adjust with the remaining salt and pepper to taste.

8. 8

   Remove the cassava from the oven and toss with the remaining culantro or cilantro. Serve a bed of roasted cassava with the pork chops on top or alongside, and finish with plenty of the coconut sweet pepper sauce.