Pork Chops with Roasted Pineapple Mojo, Creamy Corn Rice, and Red Cabbage Lime Slaw

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the pineapple rings and half of the red onion on a sheet pan, coat with 1 tablespoon olive oil, and roast for 15 minutes, turning the pineapple halfway through, until browned at the edges.

2. 2

   While the pineapple roasts, season the pork chops with 1 teaspoon salt, black pepper, sweet paprika, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Let them rest for 10 minutes at room temperature.

3. 3

   For the mojo, add the roasted pineapple, roasted onion, garlic, honey, juice of 2 limes, 2 tablespoons cilantro, 1 tablespoon olive oil, and the remaining cumin and oregano to a blender or food processor. Blend into a sauce with a slightly rustic texture. Taste and adjust with a pinch of salt if needed.

4. 4

   For the creamy corn rice, heat the butter in a medium saucepan over medium heat. Add the rice and cook for 2 minutes, stirring, until slightly translucent. Add the chicken broth and 1/2 teaspoon salt. Once boiling, lower the heat, cover, and cook for 15 minutes.

5. 5

   Uncover the rice, stir in the corn kernels and heavy cream, and cook 5 more minutes over low heat, stirring once or twice, until the rice is tender and creamy. Turn off the heat and mix in 2 tablespoons chopped cilantro.

6. 6

   In a large bowl, combine the red cabbage, the remaining red onion thinly sliced, apple cider vinegar, juice of 1 lime, 1 tablespoon olive oil, a pinch of salt, and a little lime zest. Toss well and let it rest while you cook the pork.

7. 7

   Heat a large cast-iron or heavy skillet over medium-high heat with the remaining tablespoon of olive oil. Sear the pork chops for 3 to 4 minutes per side, until a well caramelized crust forms.

8. 8

   Reduce the heat to medium-low, add half of the pineapple mojo to the skillet, and cook 2 to 3 minutes more, spooning the sauce over the chops, until fully cooked and they reach a safe internal temperature of 63 °C / 145 °F. Remove from the heat and let rest for 3 minutes.

9. 9

   Serve a bed of creamy corn rice, top with a pork chop, and finish with an extra spoonful of pineapple mojo. Serve with the red cabbage lime slaw and the remaining cilantro on top.