Honduran Pork Chops in Roasted Pineapple and Cilantro Sauce with Crispy Yuca Cakes

Instructions

1. 1

   1. Preheat the oven to 220°C / 425°F. Place the pineapple and red sweet pepper on a tray, add 1 tablespoon vegetable oil and a pinch of salt, and toss well. Roast for 18 minutes at 220°C / 425°F, turning halfway through, until the pineapple is browned around the edges.

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   2. While the pineapple roasts, place the yuca in a pot with enough water and 1 teaspoon salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain, remove the tough inner fibers, and mash the yuca while still warm.

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   3. In a bowl, mix the pork chops with 40 ml (2 tablespoons + 2 teaspoons) sour orange juice, 2 teaspoons ground annatto, 1/2 teaspoon cumin, the dried oregano, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 2 chopped garlic cloves. Let rest for 10 minutes.

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   4. For the cakes, add to the mashed yuca half of the white onion diced small, 2 tablespoons chopped fresh cilantro, the beaten egg, the fine cornmeal, 1/2 teaspoon salt, and 1/4 teaspoon cumin. Mix well and form 8 medium cakes.

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   5. Heat 3 tablespoons vegetable oil in a large skillet over medium heat. Cook the yuca cakes for 3 to 4 minutes per side, until crisp and golden. Transfer to a paper towel-lined plate and keep warm.

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   6. In the same skillet, add 1 more tablespoon vegetable oil if needed. Sear the pork chops over medium-high heat for 3 to 4 minutes per side, until nicely browned. Remove temporarily.

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   7. Reduce to medium heat and add the butter. Sauté the remaining sliced white onion and the remaining 4 chopped garlic cloves for 2 to 3 minutes. Add the roasted pineapple, roasted sweet pepper, chicken broth or water, and the remaining 40 ml sour orange juice.

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   8. Cook the sauce for 4 to 5 minutes, then lightly crush some of the pineapple pieces with a spoon to create texture. Add the remaining chopped fresh cilantro, adjust salt and black pepper, and stir.

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   9. Return the pork chops to the skillet with the sauce. Cook over medium-low heat for 6 to 8 minutes more, or until the pork is fully cooked and reaches an internal temperature of 63°C / 145°F. Let rest for 3 minutes before serving.

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    10. Serve each pork chop covered with the roasted pineapple and cilantro sauce, alongside 2 crispy yuca cakes. Spoon the onion, sweet pepper, and pineapple pieces from the skillet over each portion.