Honduran Pork Chops in Roasted Pineapple and Sweet Pepper Sauce with Creamy Coconut Casamiento

Name: Honduran Pork Chops in Roasted Pineapple and Sweet Pepper Sauce with Creamy Coconut Casamiento
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Hondureña
Ingredients: 24 oz boneless pork chops; 1 1/2 tsp salt; 1 tsp black pepper; 3/4 tsp ground cumin; 4 cloves garlic; 1/4 cup sour orange; 2 tbsp vegetable oil; 2 cups fresh pineapple; 1 cup red bell pepper; 1 cup white onion; 3/4 tsp ground annatto; 1/2 cup fresh cilantro; 2 cups cooked red beans; 1/2 cup bean broth; 2 cups cooked white rice; 3/4 cup coconut milk; 2 tbsp butter; 1 large ripe plantain; 2 tsp brown sugar

An original Honduran-inspired dish featuring seared pork chops with a sweet-savory roasted pineapple and sweet pepper sauce, served over a creamy coconut casamiento of rice and red beans. It is comforting, vibrant, and deeply Honduran in flavor.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 piezas / 680 g 680 g boneless pork chops (of 1.5 a 2 cm of grosor)
8 g 8 g salt (divided)
3 g 3 g black pepper (freshly ground)
2 g 2 g ground cumin
12 g 12 g garlic (chopped, divided)
60 ml 60 ml sour orange (si no hay, usar mitad juice of orange and mitad juice of lima)
30 ml 30 ml vegetable oil (divided)
300 g 300 g fresh pineapple (diced small)
140 g 140 g red bell pepper (in strips)
150 g 150 g white onion (en pluma, divided)
2 g 2 g ground annatto
16 g 16 g fresh cilantro (chopped, divided)
360 g 360 g cooked red beans (with 120 ml of su caldo reservado)
120 ml 120 ml bean broth (reservado of the frijoles)
360 g 360 g cooked white rice (cocido and suelto)
180 ml 180 ml coconut milk
28 g 28 g butter
220 g 220 g ripe plantain (en medias lunas)
8 g 8 g brown sugar

Nutrition facts

per serving

690 kcal

Calories

35 g

Protein

53 g

Carbs

37 g

Fat

7 g

Fiber

46 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. Season the pork chops with 5 g of the salt, black pepper, cumin, half of the chopped garlic, and the sour orange juice. Let them rest for 15 minutes while you prepare the rest.
2
2. Preheat the oven to 220 °C / 425 °F. Place the pineapple, red bell pepper, and half of the onion on a tray; toss them with 15 ml (1 tbsp) vegetable oil, annatto, and brown sugar. Roast for 18 to 20 minutes, stirring once, until the pineapple is caramelized and the pepper is tender.
3
3. Meanwhile, heat a large skillet over medium heat. Add the butter and 15 ml (1 tbsp) vegetable oil. Add the ripe plantain and brown it for 2 to 3 minutes per side until glossy and tender. Remove and set aside.
4
4. In the same skillet, add the remaining onion and remaining garlic. Cook for 2 minutes until softened. Add the cooked red beans, bean broth, coconut milk, the rest of the salt, and half of the cilantro. Cook over medium-low heat for 5 minutes until slightly thickened.
5
5. Fold the cooked white rice into the coconut beans. Cook for 3 to 4 more minutes until you have a creamy but loose casamiento. Keep warm over low heat.
6
6. Blend the roasted pineapple, roasted red bell pepper, roasted onion, and any juices from the tray with 60 ml (1/4 cup) water until smooth and thick.
7
7. Heat a wide skillet or griddle over medium-high heat. Cook the pork chops for 4 to 5 minutes per side, or until nicely browned and cooked through. If checking with a thermometer, aim for an internal temperature of 63 °C / 145 °F and let rest for 3 minutes.
8
8. Pour the blended sauce into the skillet where you cooked the pork chops and cook for 2 minutes, scraping up the browned bits. Return the pork chops to the skillet and spoon the sauce over them for 1 to 2 minutes more.
9
9. Serve a bed of creamy coconut casamiento on each plate. Top with a pork chop, spoon over the roasted pineapple sauce, place the browned ripe plantain on the side, and finish with the remaining chopped fresh cilantro.
10
10. Taste and adjust salt if needed before serving.

Chef tips

For deeper flavor, marinate the pork chops for up to 1 hour in the refrigerator. The casamiento should be creamy, not dry; if needed, add a little more bean broth or hot water.

Substitutions

You can use pork loin medallions instead of pork chops. If sour orange is unavailable, use equal parts orange juice and lime juice. Cooked black beans can replace the red beans, though the final flavor will change slightly.

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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