Puerto Rican Pork Chops in Tamarind Cilantro Sauce with Golden Yautia

Instructions

1. 1

   1. Season the pork chops with 1 teaspoon (5 g) of the dry adobo seasoning, the dried oregano, half of the minced garlic, and the black pepper. Let them rest for 10 minutes at room temperature.

2. 2

   2. Place the yautia in a pot with enough water to cover it and add 1/2 teaspoon (2.5 g) salt. Bring to a boil and cook for 12 to 15 minutes, until tender when pierced. Drain well.

3. 3

   3. Meanwhile, heat 2 tablespoons (30 ml) olive oil in a large skillet over medium-high heat. When the oil is hot, sear the pork chops for 3 to 4 minutes per side, until well browned. Transfer them to a plate.

4. 4

   4. In the same skillet, reduce to medium heat and add the Puerto Rican sofrito, the remaining minced garlic, and the remaining teaspoon (5 g) dry adobo seasoning. Cook for 2 minutes, stirring, until fragrant.

5. 5

   5. Stir in the tamarind paste, honey, chicken broth, and half of the chopped fresh cilantro. Mix well, scraping the bottom of the skillet, and cook for 2 to 3 minutes until the sauce comes together.

6. 6

   6. Return the pork chops and their juices to the skillet. Cover and cook over medium-low heat for 10 to 12 minutes, or until the center reaches 145 °F / 63 °C. Uncover during the last 2 minutes so the sauce thickens slightly.

7. 7

   7. While the chops finish cooking, heat the remaining 1 tablespoon (15 ml) olive oil and the butter in another skillet over medium heat. Add the drained yautia and brown it for 8 to 10 minutes, stirring occasionally. Add the remaining 1/2 teaspoon (2.5 g) salt and the lime juice.

8. 8

   8. Turn off the heat under the pork chops and add the remaining chopped fresh cilantro to the tamarind sauce. Taste and adjust salt if needed.

9. 9

   9. Serve each portion with one pork chop spooned over with tamarind sauce and a side of golden yautia.