Pork Chops in Tamarind and Sweet Pepper Criollo Sauce with Soft Yuca Mofongo

Instructions

1. 1

   1. Season the pork chops with 6 g (about 1 1/4 tsp) of adobo seasoning, the dried oregano, black pepper, and half of the minced fresh garlic. Let them rest for 15 minutes at room temperature while you prepare the remaining ingredients.

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   2. Place the peeled yuca chunks in a large pot with enough water and 2 g (about 1/2 tsp) salt. Cook over medium-high heat until tender, 25 to 30 minutes. Drain, remove any fibrous cores if needed, and keep warm.

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   3. While the yuca cooks, heat 30 ml (2 tbsp) olive oil in a large skillet over medium-high heat. Brown the pork chops for 3 to 4 minutes per side, until nicely colored. Transfer them to a plate.

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   4. In the same skillet, lower to medium heat and add the sliced white onion, chopped sweet peppers, and the remaining olive oil. Cook for 4 minutes, stirring, until the onion softens.

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   5. Add the remaining minced fresh garlic and the Puerto Rican sofrito. Cook 2 more minutes until fragrant. Stir in the tamarind paste, honey, apple cider vinegar, and 240 ml (1 cup) chicken broth. Mix well.

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   6. Return the pork chops to the skillet along with any juices on the plate. Cover partially and cook over medium-low heat for 12 to 15 minutes, until the meat is fully cooked and reaches an internal temperature of 145°F / 63°C. Uncover at the end if you want the sauce slightly thicker.

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   7. For the soft mofongo, mash the hot yuca in a pilón or a sturdy bowl. Add the butter, crushed pork cracklings, chopped fresh cilantro, the remaining adobo seasoning, the remaining salt, and gradually add the remaining 240 ml (1 cup) chicken broth, mashing and mixing until smooth but still hearty.

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   8. Taste the yuca mofongo and adjust salt if needed. If it cools down, warm it in a skillet for 2 to 3 minutes over low heat, stirring, until heated through.

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   9. Serve a portion of soft yuca mofongo on each plate, place a pork chop on top or alongside, and spoon over the tamarind, onion, and sweet pepper criollo sauce. Finish with lime wedges for squeezing over the dish to taste.

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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 up to 10 minutes, loosely covered, while you finish the mofongo.