Tamarind and Sweet Pepper Pork Chops with Creamy Corn Rice and Avocado Radish Cilantro Salad

Name: Tamarind and Sweet Pepper Pork Chops with Creamy Corn Rice and Avocado Radish Cilantro Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Latinoamericana
Ingredients: 21 oz boneless pork chops; 1/4 cup tamarind paste; 1/2 cup red sweet pepper, finely chopped; 1 cup white onion, chopped; 1 tbsp garlic, minced; 1 1/2 tsp ground cumin; 1 tsp dried oregano; 1 tsp sweet paprika; 3 cups chicken broth; 1 cup long-grain rice; 1 cup corn kernels; 1/2 cup heavy cream; 2 tbsp vegetable oil; 1 tbsp butter; 1 1/2 cups avocado, diced; 1 cup radishes, thinly sliced; 1/2 cup fresh cilantro, chopped; 2 tbsp lime juice; 1 tbsp brown sugar; 1 1/2 tsp salt; 1/2 tsp black pepper

An original Latin American recipe featuring seared pork chops glazed with tamarind, sweet peppers, and cumin, served over creamy corn rice and paired with a fresh avocado, radish, and cilantro salad. It balances tanginess, gentle sweetness, and toasty savory notes.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

600 g boneless pork chops (4 pieces, of grosor medio)
60 g tamarind paste (without semillas)
80 g red sweet pepper, finely chopped (puede usarse ají dulce caribeño or mini pimiento dulce)
150 g white onion, chopped (divided)
12 g garlic, minced (divided)
4 g ground cumin
2 g dried oregano
3 g sweet paprika
720 ml chicken broth (divided)
190 g long-grain rice (enjuagado)
150 g corn kernels (fresh or congelados)
120 ml heavy cream
30 ml vegetable oil (divided)
14 g butter
200 g avocado, diced (approx. 1 large)
80 g radishes, thinly sliced
16 g fresh cilantro, chopped (divided)
30 ml lime juice (freshly squeezed)
12 g brown sugar
8 g salt (or to taste, divided)
2 g black pepper (or to taste)

Nutrition facts

per serving

620 kcal

Calories

31 g

Protein

46 g

Carbs

34 g

Fat

5 g

Fiber

41 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

Dairy

Instructions

1
1. Season the pork chops with 1 teaspoon salt, black pepper, cumin, oregano, and sweet paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. In a small bowl, mix the tamarind paste, brown sugar, 120 ml (1/2 cup) chicken broth, half of the minced garlic, and half of the chopped sweet pepper until you have a smooth sauce.
3
3. Heat 1 tablespoon 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 them to a plate.
4
4. In the same skillet, reduce to medium heat and add the chopped onion, the remaining sweet pepper, and the remaining garlic. Cook for 3 minutes, stirring, until the onion turns translucent.
5
5. Pour the tamarind mixture into the skillet and cook for 1 minute. Return the pork chops with any collected juices, cover partially, and cook over medium heat for 8 to 10 minutes, until the pork is cooked through and the sauce thickens into a glaze. If checking internal temperature, cook to 145°F/63°C and let rest for 3 minutes.
6
6. Meanwhile, make the rice. In a medium saucepan, heat the remaining tablespoon of vegetable oil and the butter over medium heat. Add the reserved portion of the already chopped onion from the ingredients and sauté for 2 minutes.
7
7. Stir in the rinsed rice and cook for 1 minute, stirring so it is coated in the fat. Add the corn kernels, 600 ml (2 1/2 cups) of the remaining chicken broth, and 1/2 teaspoon salt.
8
8. Bring the rice to a boil, then reduce to low heat, cover, and cook for 15 minutes. Add the heavy cream and half of the chopped cilantro, stir gently, and cook 2 more minutes until creamy.
9
9. For the salad, combine the avocado, radishes, lime juice, the remaining chopped cilantro, and a pinch of salt in a bowl. Toss gently so the avocado keeps its shape.
10
10. Serve a base of creamy corn rice, place the tamarind pork chops on top or alongside, and finish with the fresh avocado, radish, and cilantro salad.

Chef tips

For better browning, pat the pork chops dry before seasoning. If the sauce reduces too quickly, add a small splash of extra broth. The rice should be moist and creamy, not dry.

Substitutions

You can substitute the pork chops with boneless chicken thighs, adjusting cooking until they reach 165°F/74°C. The heavy cream can be replaced with coconut cream for a dairy-free version, and the corn kernels can be swapped for fresh field corn.

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
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon
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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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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