Pork Chops in Warm Pineapple and Sweet Pepper Escabeche with Mashed Yam and Crispy Onion

Instructions

1. 1

   1. Season the pork chops with 1 teaspoon of salt, 1/2 teaspoon black pepper, cumin, oregano, and half of the minced garlic. Let them rest for 15 minutes in a cool spot while you prepare the remaining ingredients.

2. 2

   2. Place the yam in a pot with enough water to cover it and a pinch of salt. Cook over medium-high heat for 20 to 25 minutes, until very tender when pierced with a fork.

3. 3

   3. While the yam cooks, toss half of the onion, sliced thinly, with the all-purpose flour and a pinch of salt. Shake off any excess flour so the onion is only lightly coated.

4. 4

   4. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the floured onion and cook for 8 to 10 minutes, stirring often, until golden and crisp. Transfer to a plate.

5. 5

   5. In the same skillet, add another tablespoon of olive oil and sear the pork chops over medium-high heat for 3 to 4 minutes per side. Then lower the heat, cover partially, and cook 4 to 6 minutes more, until fully cooked. Remove and keep warm.

6. 6

   6. In that same skillet, add the last tablespoon of olive oil, the remaining onion in thicker slices, the sweet peppers, the rest of the garlic, and the bay leaf. Cook for 3 minutes until the onion starts to soften.

7. 7

   7. Add the pineapple, apple cider vinegar, water, brown sugar, 1/2 teaspoon salt, and the remaining pepper. Cook over medium heat for 6 to 8 minutes, until the pineapple is juicy and the liquid reduces slightly into a warm escabeche.

8. 8

   8. Return the pork chops to the skillet and spoon the escabeche over them. Cook 2 minutes more so they absorb the flavor.

9. 9

   9. Drain the yam and mash it with the butter, chicken broth, and a pinch of salt until smooth but still slightly rustic. If desired, cover and keep warm off the heat.

10. 10

    10. To serve, place a portion of mashed yam on each plate, top with one pork chop and its pineapple and sweet pepper escabeche, and finish with the crispy onion. If you prefer to reheat before serving, warm it in a 350 °F / 175 °C oven for 8 to 10 minutes.