Cuban Pork Chops in Tamarind and Cumin Adobo with Toasted Sesame Rice and Sautéed Eggplant

Name: Cuban Pork Chops in Tamarind and Cumin Adobo with Toasted Sesame Rice and Sautéed Eggplant
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Cubana
Ingredients: about 28 oz bone-in pork chops; 1/4 cup tamarind paste; 1/2 cup orange juice; 6 cloves garlic; 2 tsp ground cumin; 1 tsp dried oregano; 1 tsp black pepper; 1 3/4 tsp salt; 3 tbsp vegetable oil; 1 1/2 cups white onion; 1 cup red bell pepper; 1 leaf bay leaf; 1 1/4 cups long-grain rice; 2 tbsp sesame seeds; 2 cups chicken broth; about 4 cups eggplant; 1 tbsp white wine vinegar; 2 tbsp fresh parsley

An original Cuban-inspired recipe featuring pork chops marinated in a tamarind, garlic, and cumin adobo, seared and finished in the oven, served with aromatic toasted sesame rice and sautéed eggplant with bell pepper and onion. It delivers a savory sweet-tart profile built on a traditional sofrito base.

25 minPrep

45 minCook

70 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

4 approx. 800 g bone-in pork chops (3/4 inch de grosor)
60 g tamarind paste (without semillas)
120 ml orange juice (fresh)
18 g garlic (chopped or majado, divided)
4 g ground cumin (divided)
2 g dried oregano
2 g black pepper (divided)
10 g salt (divided)
45 ml vegetable oil (divided)
200 g white onion (in strips finas, divided)
120 g red bell pepper (in strips)
1 unit bay leaf
240 g long-grain rice (lavado and escurrido)
18 g sesame seeds (tostadas, divided)
480 ml chicken broth (low sodium)
400 g eggplant (diced medium)
15 ml white wine vinegar
8 g fresh parsley (chopped)

Nutrition facts

per serving

645 kcal

Calories

35 g

Protein

44 g

Carbs

35 g

Fat

4 g

Fiber

40 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

Sesame

Instructions

1
1. In a bowl, mix the tamarind paste, orange juice, half of the garlic, 1 teaspoon cumin, oregano, 1/2 teaspoon black pepper, 1 teaspoon salt, and 1 tablespoon vegetable oil until a thick adobo forms.
2
2. Rub the pork chops with the adobo on both sides. Cover and marinate in the refrigerator for 20 minutes.
3
3. Preheat the oven to 200 °C / 400 °F.
4
4. Heat a large oven-safe skillet over medium-high heat with 1 tablespoon oil. Sear the pork chops for 2 to 3 minutes per side until browned. Remove to a plate.
5
5. In the same skillet, add half of the onion, the red bell pepper, the remaining garlic, the bay leaf, the remaining 1 teaspoon cumin, 1/4 teaspoon black pepper, and a pinch of salt. Cook for 3 minutes, scraping the bottom to release the browned bits.
6
6. Return the pork chops to the skillet over the sofrito. Transfer the skillet to the oven and bake for 12 to 15 minutes at 200 °C / 400 °F, or until the pork is fully cooked. Rest for 5 minutes out of the oven.
7
7. Meanwhile, make the rice. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add the rice and 1 tablespoon sesame seeds. Cook for 2 minutes, stirring, until the rice looks glossy and the sesame smells toasted.
8
8. Add the chicken broth and 3/4 teaspoon salt to the rice. When it comes to a boil, lower the heat, cover, and cook for 18 minutes. Turn off the heat and let it rest for 5 minutes. Fluff with a fork.
9
9. For the eggplant, heat the remaining 1 tablespoon oil in another skillet over medium-high heat. Add the eggplant and the remaining onion with 1/4 teaspoon salt. Sauté for 8 minutes until the eggplant is browned and tender.
10
10. Stir the white wine vinegar, the remaining 1 tablespoon sesame seeds, and the parsley into the eggplant. Cook 1 more minute and adjust salt if needed.
11
11. Serve each plate with one pork chop, toasted sesame rice, and sautéed eggplant. Spoon the onion and pepper sofrito from the skillet over the top.
12
12. If you want to keep the pork chops warm before serving, cover them loosely with foil and let them rest in a warm spot, not inside the turned-off oven.
13
13. Refrigerate any leftovers once cooled and reheat thoroughly before serving.

Chef tips

For deeper flavor, marinate the pork chops for up to 2 hours in the refrigerator. If your skillet is not oven-safe, transfer the pork chops and sofrito to a baking dish before the oven step.

Substitutions

You can replace the pork chops with boneless chicken thighs, adjusting the cooking time as needed. Long-grain rice can be swapped for jasmine rice. If you do not have white wine vinegar, use the same amount of lime juice.

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
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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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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