Cuban Pork Chops in Warm Sour Orange and Onion Escabeche with White Bean Rice

Instructions

1. 1

   1. Pat the pork chops dry with paper towels and season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, 1/2 teaspoon cumin, and half of the chopped garlic. Add 60 ml (1/4 cup) of the sour orange juice, rub well, and let rest for 15 minutes in the refrigerator.

2. 2

   2. Meanwhile, make the rice. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Add the rinsed rice and sauté for 1 minute. Stir in the chicken broth or water, bay leaf, and 1/4 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed.

3. 3

   3. Uncover the rice, add the cooked white beans and half of the fresh cilantro. Fluff with a fork, cover again, and let rest off the heat for 10 minutes. Remove the bay leaf before serving.

4. 4

   4. For the warm escabeche, heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Add the white onion and green bell pepper. Cook for 5 to 6 minutes until tender but still slightly textured. Add the remaining garlic, 120 ml (1/2 cup) sour orange juice, white vinegar, the remaining oregano, the remaining cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Cook 2 minutes more and keep warm.

5. 5

   5. In another large skillet, or in the same one once emptied, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned and they reach a safe internal temperature of 145°F / 63°C.

6. 6

   6. Reduce the heat to medium. Pour the warm escabeche over the pork chops and cook everything together for 3 to 4 more minutes, spooning the sauce over the meat so it absorbs the flavor of the onion, pepper, garlic, and sour orange.

7. 7

   7. Divide the white bean rice among 4 plates. Place one pork chop per serving on top or alongside, cover with the escabeche onions and peppers, and finish with the remaining fresh cilantro. Serve hot.

8. 8

   8. If you want to hold the dish warm before serving, you may place it in a preheated oven at 200°F / 95°C for up to 10 minutes, covered well so it does not dry out.