Cuban Pork Chops in Tamarind Garlic Sauce with Cilantro Rice and Golden Yuca

Instructions

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   1. In a bowl, mix the sour orange juice with 4 crushed garlic cloves, 1 teaspoon dried oregano, 1/2 teaspoon ground cumin, 1 teaspoon salt, and 1/4 teaspoon black pepper. Add the pork chops, coat well, and marinate for 20 minutes in the refrigerator.

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   2. Meanwhile, place the yuca in a pot with enough water to cover it and add 1/2 teaspoon salt. Bring to a boil, then cook over medium heat for 20 to 25 minutes until tender but not falling apart. Drain carefully, remove any tough center fiber if needed, and set aside.

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   3. For the rice, heat 1 tablespoon vegetable oil in a saucepan over medium heat. Add half of the onion and sauté for 2 to 3 minutes. Stir in the white rice and bay leaf, cook for 1 minute, then add 2 cups water and 1/2 teaspoon salt. Once boiling, reduce heat to low, cover, and cook for 18 minutes. Turn off the heat, let rest for 5 minutes, then fold in the chopped fresh cilantro. Keep covered and set aside.

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   4. In a small bowl, dissolve the tamarind pulp with the chicken broth or water. Add the honey, the remaining 2 finely chopped garlic cloves, the remaining 1/2 teaspoon ground cumin, the remaining 1/4 teaspoon black pepper, and mix until combined.

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   5. Remove the pork chops from the marinade and pat them lightly dry. Discard the leftover marinade. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned. Transfer to a plate.

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   6. In the same skillet, add the remaining 1 tablespoon vegetable oil and the rest of the onion. Cook for 3 minutes until softened. Pour in the tamarind mixture and scrape the bottom of the pan to release the browned bits.

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   7. Return the pork chops to the skillet, lower to medium-low heat, and cook for 8 to 10 minutes more, basting with the sauce, until tender and fully cooked. If checking internal temperature, pork should reach 145°F/63°C and then rest for 3 minutes before serving.

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   8. To brown the yuca, heat the butter with 1 tablespoon vegetable oil in another skillet over medium heat. Add the cooked yuca, sprinkle with a pinch of salt, add the lemon juice, and brown for 6 to 8 minutes, turning carefully, until the edges are golden.

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   9. Serve a portion of cilantro rice with golden yuca on the side. Place a pork chop on or beside the rice and spoon over the hot tamarind, garlic, and onion sauce.

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    10. If you want to keep the pork chops warm before serving, place them in a preheated oven at 200°F/95°C for a few minutes, covered well so they do not dry out.