Cuban Pork Chops in Guava-Lime Mojo with Red Bean Rice and Roasted Squash

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a bowl, toss the squash with 1 tablespoon (15 ml) olive oil, 1/2 teaspoon salt, 1/2 teaspoon dried oregano, the brown sugar, and a pinch of black pepper. Spread on a baking sheet and roast for 25 to 30 minutes at 220°C / 425°F, turning halfway through, until tender and browned at the edges.

2. 2

   While the squash roasts, season the pork chops on both sides with 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon dried oregano, and 1/2 teaspoon black pepper. Let them rest for 10 minutes.

3. 3

   For the guava mojo, place the guava paste, half of the chopped garlic, 2 tablespoons (30 ml) lime juice, apple cider vinegar, 120 ml (1/2 cup) water, and lime zest in a small saucepan. Cook over low heat for 4 to 5 minutes, stirring, until the guava paste dissolves and forms a glossy sauce. Keep warm.

4. 4

   Heat 1 tablespoon (15 ml) olive oil in a medium pot over medium heat. Sauté half of the onion and the green bell pepper for 4 minutes. Add the remaining garlic, bay leaf, and 1 teaspoon cumin; cook 30 seconds more. Stir in the rice and cook for 1 minute to lightly toast it.

5. 5

   Add the cooked red beans, chicken broth or water, 1/2 teaspoon salt, and, if available, 120 ml (1/2 cup) of the bean cooking liquid. Bring to a boil, then reduce the heat, cover, and cook for 18 to 20 minutes until the rice is tender. Turn off the heat and let it rest, covered, for 5 minutes. Remove the bay leaf and fluff with a fork.

6. 6

   While the rice cooks, heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely caramelized. Add the remaining onion and cook 2 minutes more so it softens slightly.

7. 7

   Lower the heat to medium-low and pour the guava mojo over the pork chops and onion. Cook for 3 to 5 minutes, basting the meat with the sauce, until the chops are cooked through and reach an internal temperature of 63°C / 145°F. Remove from the heat and rest for 3 minutes. Add the remaining lime juice to brighten the sauce.

8. 8

   Serve a portion of red bean rice with the pork chops on top or alongside, spooning over the onion and guava mojo. Add the roasted squash on the side and finish with chopped fresh cilantro.