Caribbean Pork Chops with Smoky Pineapple Coconut Sauce and Soft Yuca Mofongo

Name: Caribbean Pork Chops with Smoky Pineapple Coconut Sauce and Soft Yuca Mofongo
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 4
Cuisine: Comida Caribeña
Ingredients: 24 oz boneless pork chops; 1 1/2 tsp salt; 1 tsp black pepper; 1/2 tsp garlic powder; 1 tsp smoked paprika; 2 tbsp vegetable oil; 2 cups fresh pineapple; 3/4 cup sweet pepper; 1 cup red onion; 4 cloves fresh garlic; 2 tsp fresh thyme; 1 cup coconut milk; 1/2 cup chicken broth; 2 tbsp lime juice; 2 tsp brown sugar; 1 lb 5 oz peeled yuca; 1 medium green plantain; 2 tbsp butter; 1/2 cup fresh cilantro; 4 cups water

An original Caribbean-inspired recipe featuring seared pork chops with a silky smoky pineapple coconut sauce, made with sweet pepper, garlic, and thyme, served over a soft yuca mofongo with green plantain and cilantro. Tropical, smoky, and fresh flavors in a comforting yet elegant dish.

25 minPrep

40 minCook

65 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

4 piezas / 680 g 680 g boneless pork chops (of grosor medio)
8 g 8 g salt (divided)
3 g 3 g black pepper (freshly ground)
2 g 2 g garlic powder
4 g 4 g smoked paprika
30 ml 30 ml vegetable oil (divided)
300 g 300 g fresh pineapple (diced small)
90 g 90 g sweet pepper (chopped)
120 g 120 g red onion (chopped)
12 g 12 g fresh garlic (chopped)
4 g 4 g fresh thyme (solo the leaves)
240 ml 240 ml coconut milk (without endulzar)
120 ml 120 ml chicken broth
30 ml 30 ml lime juice (freshly squeezed)
8 g 8 g brown sugar
600 g 600 g peeled yuca (en trozos)
180 g 180 g green plantain (pelado and sliced)
28 g 28 g butter
16 g 16 g fresh cilantro (chopped, divided)
1000 ml 1000 ml water (approx., for hervir)

Nutrition facts

per serving

610 kcal

Calories

33 g

Protein

39 g

Carbs

35 g

Fat

5 g

Fiber

34 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 4 g (3/4 tsp) salt, black pepper, garlic powder, and smoked paprika. Let them rest for 10 minutes while you prepare the remaining ingredients.
2
2. Place the yuca in a pot with the water and 2 g (1/2 tsp) salt. Bring to a boil and cook over medium heat for 20 to 25 minutes, until very tender. Remove the woody core if needed and keep warm, reserving 120 ml (1/2 cup) of the cooking liquid.
3
3. While the yuca cooks, heat 15 ml (1 tbsp) vegetable oil in a skillet over medium heat. Fry the green plantain for 3 to 4 minutes, turning once, until tender and lightly golden. Transfer to a plate.
4
4. In the same skillet, increase to medium-high heat and brown the fresh pineapple for 4 to 5 minutes so it develops color and smoky notes. Add the sweet pepper, red onion, fresh garlic, and thyme; cook 3 minutes more.
5
5. Stir in the coconut milk, chicken broth, lime juice, brown sugar, and 2 g (1/4 tsp) salt. Simmer over medium heat for 6 to 8 minutes, until the sauce thickens slightly. Turn off the heat and set aside.
6
6. In a mortar or sturdy bowl, mash the hot yuca with the fried green plantain, butter, and half of the fresh cilantro. Gradually add 60 to 120 ml (1/4 to 1/2 cup) of the reserved yuca cooking liquid until you get a soft mofongo that is moist but still holds its shape. Adjust salt if needed.
7
7. Heat the remaining 15 ml (1 tbsp) vegetable oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2 minutes per side.
8
8. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 8 to 10 minutes, or until the chops are cooked through yet still juicy. Remove and let rest for 5 minutes.
9
9. If desired, reheat the smoky pineapple sauce for 1 to 2 minutes over low heat. Serve a portion of the soft yuca mofongo on each plate, top with a pork chop, and finish with the sauce. Sprinkle the remaining fresh cilantro over the top.
10
10. Serve immediately while hot to enjoy the contrast of golden pork, creamy tropical sauce, and soft mofongo.

Chef tips

For deeper flavor, refrigerate the seasoned pork chops for up to 30 minutes before cooking. If the yuca feels dry while mashing, add a little more hot cooking liquid.

Substitutions

You can substitute the pork chops with boneless chicken thighs, adjusting the cooking time as needed. Cilantro can be replaced with fresh parsley, and red onion with white onion.

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
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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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
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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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