Pork Chops in Warm Pineapple and Sweet Pepper Escabeche with Corn and Recao Rice

Instructions

1. 1

   1. Season the pork chops with 4 g (3/4 tsp) salt, 2 g (3/4 tsp) black pepper, the dried oregano, mashed garlic, and sour orange juice. Let them rest for 15 minutes while you prepare the remaining ingredients.

2. 2

   2. Heat a large skillet or wide pot over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the pork chops for 3 to 4 minutes per side, until nicely browned. Transfer to a plate; they will finish cooking later.

3. 3

   3. In the same skillet, reduce to medium heat and add another 15 ml (1 tbsp) olive oil. Add the red onion, sweet peppers, pineapple, and bay leaves. Cook for 4 to 5 minutes, stirring, until the onion softens.

4. 4

   4. Add the apple cider vinegar, honey, 2 g (1/4 tsp) salt, and 1 g (1/4 tsp) black pepper. Cook 2 more minutes until a warm, juicy escabeche forms. Return the pork chops to the skillet, cover, and cook over medium-low heat for 8 to 10 minutes, until the pork is fully cooked. Keep warm.

5. 5

   5. Meanwhile, preheat the oven to 180°C / 350°F. Place the corn kernels on a small baking tray or oven-safe dish, toss with 5 ml (1 tsp) olive oil, and roast for 10 minutes to concentrate their sweetness. Set aside.

6. 6

   6. In a medium pot, heat the remaining 10 ml (2 tsp) olive oil over medium heat. Add the sofrito and cook for 2 minutes until fragrant.

7. 7

   7. Add the rice and stir for 1 minute to lightly coat it with the sofrito. Pour in the hot chicken broth and the remaining 2 g (1/2 tsp) salt. When it comes to a boil, reduce to very low heat, cover, and cook for 16 to 18 minutes.

8. 8

   8. Uncover the rice, add the roasted corn, fresh culantro, and butter. Fluff with a fork, cover again, and let rest for 5 minutes off the heat.

9. 9

   9. Serve a bed of corn and culantro rice on each plate. Top with a pork chop and spoon the warm pineapple, onion, and sweet pepper escabeche over it. Remove the bay leaves before serving.