Caribbean Pork Chops in Passion Fruit and Sweet Pepper Sauce with Coconut Rice and Pumpkin Seeds

Instructions

1. 1

   1. Season the pork chops with 1 teaspoon of the salt, black pepper, cumin, cinnamon, and half of the minced garlic. Let rest for 10 minutes while you prepare the rice.

2. 2

   2. In a medium saucepan, combine the jasmine rice, coconut milk, water, bay leaf, and 1/2 teaspoon salt. Bring to a boil over medium-high heat, then reduce to very low, cover, and cook for 15 minutes until the liquid is absorbed.

3. 3

   3. Turn off the heat and let the rice rest, covered, for 10 minutes. Remove the bay leaf and fluff the rice with a fork. Stir in the scallion and keep warm.

4. 4

   4. While the rice cooks, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Toast the pumpkin seeds for 1 to 2 minutes, stirring, until fragrant. Remove and set aside.

5. 5

   5. In the same skillet, add the remaining tablespoon of vegetable oil. Sear the pork chops for 3 to 4 minutes per side until well browned. Transfer them to a tray and finish cooking in a preheated oven at 400°F / 200°C for 6 to 8 minutes, or until cooked to your liking.

6. 6

   6. In the same skillet, reduce to medium heat and sauté the red onion, red bell pepper, and Caribbean sweet pepper for 4 minutes. Add the remaining garlic and fresh thyme, and cook 1 minute more.

7. 7

   7. Add the passion fruit pulp, orange juice, brown sugar, apple cider vinegar, and orange zest. Cook over medium heat for 5 to 7 minutes, stirring, until the sauce thickens slightly.

8. 8

   8. Return the pork chops and any accumulated juices to the skillet. Spoon the sauce over the meat and cook 2 minutes more to blend the flavors.

9. 9

   9. Serve a bed of coconut rice on each plate, top with a pork chop and plenty of passion fruit sauce, and finish with fresh cilantro and toasted pumpkin seeds.