Cuban Pork Chops in Lime-Garlic Adobo with Red Bean Mamposteao Rice

Instructions

1. 1

   1. In a bowl, combine the pork chops with half of the garlic, 30 ml (2 tbsp) lime juice, vinegar, 1 tsp oregano, 1 tsp cumin, 1/2 tsp salt, 1/2 tsp black pepper, and 15 ml (1 tbsp) oil. Cover and marinate for 15 minutes in a cool spot or in the refrigerator.

2. 2

   2. Meanwhile, heat 15 ml (1 tbsp) oil in a wide skillet over medium heat. Sauté half of the onion and the green bell pepper for 5 to 6 minutes, until softened. Add the remaining half of the garlic, the bay leaf, 1 tsp oregano, and 1 tsp cumin; cook 30 seconds more.

3. 3

   3. Stir in the red beans and the bean broth or water. Cook for 2 to 3 minutes to blend flavors. Add the cooked rice and toss gently until loose but well seasoned. Cook 4 to 5 minutes, stirring occasionally. Adjust with 1/2 tsp salt and remove the bay leaf. Turn off the heat and fold in the chopped cilantro.

4. 4

   4. Preheat the oven to 190 °C / 375 °F. This helps finish the pork chops without drying them out after searing.

5. 5

   5. In another oven-safe skillet, heat the remaining oil over medium-high heat. Remove the pork chops from the marinade and sear them for 2 to 3 minutes per side until lightly crusted. Add the remaining onion around the meat so it softens in the pan juices.

6. 6

   6. Transfer the skillet to the oven and cook the chops for 8 to 10 minutes at 190 °C / 375 °F, or until cooked through but still juicy. Once out of the oven, drizzle with the remaining 30 ml (2 tbsp) lime juice and let rest for 5 minutes.

7. 7

   7. Spoon the red bean mamposteao rice onto each plate. Set a pork chop on top or alongside and divide the sautéed onion over the servings. Finish with the pan juices for extra flavor.