Recao-Lime Pork Chops with Smoky Taro Mash and Warm Pineapple Salad

Instructions

1. 1

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

2. 2

   2. In a mortar or small processor, combine the recao, 4 garlic cloves, lime juice, oregano, cumin, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon olive oil until a paste forms.

3. 3

   3. Rub the pork chops on both sides with the recao marinade and let them rest for 15 minutes in a cool spot while you prepare the sides.

4. 4

   4. Place the taro in a medium pot with enough water to cover it and add 1/2 teaspoon salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender.

5. 5

   5. While the taro cooks, heat a large oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the pork chops for 2 to 3 minutes per side.

6. 6

   6. Transfer the skillet to the oven and cook the pork chops for 8 to 10 minutes at 200 °C / 400 °F, or until cooked through but still juicy. Remove and let rest for 5 minutes.

7. 7

   7. In another skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the red onion and sweet peppers; cook for 3 minutes. Add the pineapple, apple cider vinegar, honey, the remaining 1/2 teaspoon smoked paprika, a pinch of salt, and a pinch of black pepper. Cook for 4 to 5 minutes, until the pineapple is warmed through and the onion softens slightly. Turn off the heat and set aside.

8. 8

   8. Drain the cooked taro well and return it to the hot pot. Add the coconut milk, butter, the remaining 2 grated garlic cloves, the remaining 1/2 teaspoon smoked paprika, 1/4 teaspoon black pepper, and salt to taste. Mash until creamy but still slightly textured.

9. 9

   9. Serve a portion of taro mash on each plate, place a pork chop on top or alongside, and finish with the warm pineapple salad. Sprinkle with chopped fresh cilantro before serving.