Puerto Rican Coffee Pork Chops with Malanga Mash and Warm Pineapple Onion Salad

Instructions

1. 1

   1. Pat the pork chops dry with paper towels. In a small bowl, mix the ground coffee, half of the mashed garlic, oregano, cumin, smoked paprika, 1 teaspoon of salt, black pepper, and 1 tablespoon olive oil. Rub this paste all over the pork chops and let them rest for 15 minutes.

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   2. Place the malanga in a medium pot with enough water to cover it and add a pinch of salt. Bring to a boil and cook over medium heat for 18 to 22 minutes, until very tender when pierced with a fork.

3. 3

   3. While the malanga cooks, make the warm salad. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the red onion and sweet peppers and cook for 3 to 4 minutes until softened. Stir in the pineapple and cook 2 to 3 minutes more until lightly caramelized. Add the lemon juice and half of the chopped culantro, toss, and keep warm.

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   4. In a small bowl, mix the honey with the apple cider vinegar. Set aside for the glaze.

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   5. Preheat the oven to 400 °F / 200 °C.

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   6. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the pork chops for 2 to 3 minutes per side until a crust forms. Pour in the chicken broth, then add the honey-vinegar mixture to deglaze the pan.

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   7. Transfer the skillet to the oven and roast the pork chops for 8 to 12 minutes at 400 °F / 200 °C, or until cooked to your preferred doneness and the glaze looks glossy. Remove from the oven and let rest for 5 minutes.

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   8. Drain the cooked malanga well and return it to the pot. Add the butter, milk, the remaining mashed garlic, and 1 teaspoon salt. Mash until smooth; you can leave it slightly rustic if preferred.

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   9. Spoon a bed of malanga mash onto each plate. Place a glazed pork chop on top or alongside, spoon over some of the pan juices, and finish with the warm pineapple onion salad. Sprinkle with the remaining fresh culantro before serving.