Puerto Rican Pork Chops in Tamarind Rum Sauce with Creamy Mashed Cassava

Name: Puerto Rican Pork Chops in Tamarind Rum Sauce with Creamy Mashed Cassava
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Puertorriqueña
Ingredients: 1.5 lb boneless pork chops; 2 tsp adobo seasoning; 1 tsp dried oregano; 1/2 tsp ground cumin; 1/2 tsp black pepper; 2 tbsp olive oil; 1/2 cup Puerto Rican sofrito; 3 tbsp tamarind paste; 1/4 cup dark rum; 2 tbsp honey; 1 cup chicken broth; 1.4 oz stuffed green olives; 1 leaf bay leaf; 2 lb peeled cassava in chunks; 4 cloves garlic; 3 tbsp butter; 1/2 cup milk; 3/4 tsp salt; 2 tbsp fresh cilantro; 1 tbsp lime juice

Puerto Rican-style seasoned pork chops, seared and finished in a sweet-tangy tamarind, sofrito, and rum sauce, served over creamy mashed cassava with garlic and butter. An original recipe with bold island flavor and a polished homestyle presentation.

20 minPrep

40 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g boneless pork chops (3/4 in de grosor aproximadamente)
10 g adobo seasoning (divided)
2 g dried oregano
1 g ground cumin
1 g black pepper
30 ml olive oil (divided)
120 ml Puerto Rican sofrito
45 g tamarind paste
60 ml dark rum
30 ml honey
240 ml chicken broth
40 g stuffed green olives (sliced)
1 unit bay leaf
900 g peeled cassava in chunks
12 g garlic (chopped, divided)
45 g butter
120 ml milk (tibia)
4 g salt (or to taste)
8 g fresh cilantro (chopped)
15 ml lime juice

Nutrition facts

per serving

610 kcal

Calories

35 g

Protein

39 g

Carbs

31 g

Fat

4 g

Fiber

35 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

DairySulfites

Instructions

1
1. Season the pork chops with 1 teaspoon of the adobo seasoning, dried oregano, ground cumin, and black pepper. Let them rest for 10 minutes at room temperature while you prepare the remaining ingredients.
2
2. Place the peeled cassava in a large pot with enough water to cover it and add 2 garlic cloves and the salt. Bring to a boil and cook over medium heat for 25 to 30 minutes, until the cassava is very tender and easily pierced with a fork.
3
3. While the cassava cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the skillet is hot, about a surface temperature of 375°F / 190°C, sear the pork chops for 3 to 4 minutes per side. Transfer them to a plate.
4
4. In the same skillet, reduce to medium heat and add the remaining tablespoon of olive oil. Add the Puerto Rican sofrito and the remaining 2 garlic cloves. Cook for 2 minutes, stirring, until fragrant.
5
5. Stir in the tamarind paste, dark rum, and honey. Cook for 1 minute so the alcohol in the rum begins to evaporate. Add the chicken broth, green olives, and bay leaf, and mix well.
6
6. Return the pork chops and their juices to the skillet. Cover partially and cook over medium-low heat for 10 to 12 minutes, until the pork is fully cooked and reaches an internal temperature of 145°F / 63°C. Uncover for the last 2 minutes to slightly thicken the sauce.
7
7. Drain the cooked cassava and remove the tough inner fiber from larger pieces if needed. Place it in a large bowl and mash it with the butter, warm milk, lime juice, and fresh cilantro until smooth and fluffy. Adjust with a little more salt if needed.
8
8. Remove the bay leaf from the sauce and taste for seasoning. If you want a shinier sauce, cook it uncovered for 1 to 2 more minutes until it reaches a lightly glazed consistency.
9
9. Serve a portion of mashed cassava on each plate, top with a pork chop, and spoon over the tamarind, sofrito, and olive sauce.

Chef tips

For better browning, pat the pork chops dry before seasoning. If the cassava feels too firm while mashing, add 1 to 2 extra tablespoons of warm milk. The sauce tastes even better if you let the pork rest for 3 minutes before serving.

Substitutions

You can substitute the pork with boneless chicken thighs, adjusting cooking until they reach 165°F / 74°C internal temperature. If you do not have dark rum, use more chicken broth and 1 extra teaspoon of honey. Cilantro can be replaced with parsley, though the flavor will be less traditionally Puerto Rican.

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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