Honduran Pork Chops in Roasted Pineapple Achiote Sauce with Yuca Tostones and Lime Cabbage Slaw

Name: Honduran Pork Chops in Roasted Pineapple Achiote Sauce with Yuca Tostones and Lime Cabbage Slaw
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 4
Cuisine: Hondureña
Ingredients: 1.5 lb boneless pork chops; 2 cups fresh pineapple; 2 lb peeled yuca; 5 cups green cabbage; 1 cup red onion; 6 cloves garlic; 1/2 cup fresh cilantro; 4 tbsp lime juice; 2 tbsp achiote paste; 1 tsp ground cumin; 1 tsp dried oregano; 1 cup red bell pepper; 2 tbsp white vinegar; 1 tbsp brown sugar; 6 tbsp vegetable oil; 2 tbsp butter; 2 tsp salt; 1 tsp black pepper; 2 cups water

An original recipe inspired by Honduran flavors: seared pork chops finished in a vibrant roasted pineapple, annatto, garlic, and cumin sauce, served with crispy yuca tostones and a fresh lime-cilantro cabbage slaw.

30 minPrep

45 minCook

75 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless pork chops (3/4 inch de grosor aprox.)
300 g fresh pineapple (diced)
900 g peeled yuca (cut en trozos large)
250 g green cabbage (finely grated)
120 g red onion (the mitad en pluma fina and the mitad chopped)
18 g garlic (chopped or majado)
20 g fresh cilantro (chopped)
60 ml lime juice (freshly squeezed)
30 g achiote paste
3 g ground cumin
2 g dried oregano
120 g red bell pepper (in strips finas)
30 ml white vinegar
12 g brown sugar
90 ml vegetable oil (divided)
28 g butter
12 g salt (or to taste)
2 g black pepper (or to taste)
500 ml water (for hervir and ajustar sauce)

Nutrition facts

per serving

670 kcal

Calories

35 g

Protein

43 g

Carbs

39 g

Fat

5 g

Fiber

38 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the pineapple cubes and half of the chopped red onion on a tray, toss with 1 tablespoon vegetable oil, a pinch of salt, and a pinch of pepper, and roast for 18 to 20 minutes until the pineapple is caramelized around the edges.
2
2. Meanwhile, place the yuca in a pot with the water and 1 teaspoon salt. Bring to a boil, reduce the heat, and cook for 20 to 25 minutes until tender but not falling apart. Drain, let cool slightly, and remove the fibrous core if visible.
3
3. In a bowl, combine the cabbage, sliced red onion, half of the chopped cilantro, 2 tablespoons lime juice, the vinegar, brown sugar, 1 tablespoon vegetable oil, and a pinch of salt. Set the slaw aside so it softens slightly.
4
4. In a blender or food processor, add the roasted pineapple, roasted onion, garlic, achiote paste, cumin, oregano, 2 tablespoons lime juice, and 60 ml / 1/4 cup water. Blend until you have a thick, smooth sauce.
5
5. Season the pork chops with the remaining salt and black pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sear the chops for 3 to 4 minutes per side until nicely browned. Transfer to a plate.
6
6. In the same skillet, add the butter, red bell pepper, and the remaining garlic. Cook for 2 minutes over medium heat, stirring, until the bell pepper softens slightly.
7
7. Pour the pineapple achiote sauce into the skillet and cook for 3 minutes, stirring, until bubbling. If it is too thick, add 2 to 4 tablespoons water. Return the pork chops to the skillet, lower to medium-low heat, and cook 8 to 10 minutes more, basting with the sauce, until cooked through and juicy.
8
8. While the pork finishes cooking, gently flatten the cooked yuca pieces with the bottom of a glass or a press to form thick discs. Heat the remaining vegetable oil in another skillet over medium heat. Fry the yuca for 3 to 4 minutes per side until golden and crisp. Drain on paper towels and season with a pinch of salt.
9
9. Turn off the heat under the pork and add the remaining chopped cilantro to the sauce. Stir to release its aroma.
10
10. Serve each plate with a pork chop covered in roasted pineapple and bell pepper sauce, a portion of yuca tostones, and lime cabbage slaw on the side.

Chef tips

For a deeper sauce, roast the pineapple until it develops well-browned spots. If your pork chops are thicker, cover them during the last few minutes of cooking so they finish gently without reducing the sauce too much.

Substitutions

You can use pork loin medallions instead of pork chops. Green cabbage can be replaced with red cabbage, and lime with lemon. If you cannot find achiote paste, use annatto powder mixed with a little oil.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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