Puerto Rican Pork Chops in Tamarind Garlic Sauce with Golden Yautía

Instructions

1. 1

   1. In a bowl, season the pork chops with 4 minced garlic cloves, dried oregano, ground cumin, sweet paprika, 1 teaspoon of salt, black pepper, and 1 tablespoon olive oil. Rub well on both sides and let rest for 15 minutes at room temperature.

2. 2

   2. Place the yautía in a pot with the water and 1/4 teaspoon salt. Bring to a boil and cook over medium heat until tender, 12 to 15 minutes. Drain well and set aside.

3. 3

   3. While the yautía cooks, heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the pork chops for 3 to 4 minutes per side, until nicely browned. Transfer to a plate. If checking doneness, finish cooking later until the center reaches 145°F/63°C.

4. 4

   4. In the same skillet, reduce to medium heat and add the onion, red bell pepper, and the remaining 2 garlic cloves. Cook for 4 to 5 minutes, stirring, until the onion softens and the garlic is fragrant.

5. 5

   5. Stir in the tamarind paste, honey, chicken broth, and apple cider vinegar. Mix well, scraping the bottom to release the browned bits, and cook for 2 minutes until a glossy sauce forms.

6. 6

   6. Return the pork chops to the skillet with the tamarind sauce. Cover partially and cook for 8 to 10 minutes over medium-low heat, turning once, until cooked through and the sauce thickens slightly. Make sure the internal temperature of the pork reaches 145°F/63°C before resting.

7. 7

   7. In another skillet, heat the remaining 1 tablespoon olive oil with the butter over medium heat. Add the drained yautía and sauté for 6 to 8 minutes, stirring occasionally, until golden around the edges. Adjust salt if needed.

8. 8

   8. Serve the golden yautía on each plate, place the pork chops with their tamarind sauce, onion, and pepper on top or alongside. Finish with chopped cilantro and serve hot.