Honduran Pork Chops in Green Pineapple, Chile Guaro and Cilantro Sauce with Golden Yuca Cakes

Instructions

1. 1

   1. Season the pork chops with 4 g (3/4 tsp) salt, black pepper, cumin, half of the chopped garlic, and the sour orange juice. Let them rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Place the yuca in a pot with enough water to cover and 2 g (1/3 tsp) salt. Cook over medium-high heat for 20 to 25 minutes, until very tender. Drain well and remove the fibrous core if needed.

3. 3

   3. Mash the hot yuca into a rustic purée. Mix in the fresh cheese, egg, corn flour, half of the chopped cilantro, and 1 g (a generous pinch) salt. Shape into 8 compact cakes and set aside.

4. 4

   4. Heat 30 ml (2 tbsp) vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side, until nicely browned. Transfer to a plate; they will finish cooking in the sauce.

5. 5

   5. In the same skillet, lower to medium heat and add the onion, red bell pepper, and remaining garlic. Cook for 3 minutes, stirring, until the onion looks translucent.

6. 6

   6. Add the green pineapple, tomato, and chile guaro. Cook for 4 to 5 minutes so the pineapple softens slightly and the tomato releases its juices.

7. 7

   7. Stir in the grated panela and chicken broth. Cook for 5 minutes over medium heat until the sauce reduces slightly. Then add the butter and the remaining cilantro, stirring to combine.

8. 8

   8. Return the pork chops to the skillet, spoon the sauce over them, and cook over medium-low heat for 6 to 8 minutes, until the pork reaches a safe internal temperature of 145°F/63°C. Turn off the heat and let rest for 3 minutes.

9. 9

   9. Meanwhile, heat the remaining 15 ml (1 tbsp) oil in another skillet over medium heat. Cook the yuca cakes for 3 to 4 minutes per side, until crisp and deeply golden.

10. 10

    10. Serve each portion with one pork chop covered in green pineapple, chile guaro, and cilantro sauce, alongside 2 golden yuca cakes. Spoon the remaining sauce from the skillet over the top.