Pork Chops in Chicha Morada and Ají Panca Sauce with Sweet Potato Mash and Warm Fava Bean Salad

Instructions

1. 1

   1. Season the pork chops with 4 g (3/4 tsp) salt, black pepper, half of the minced garlic, and ground cumin. Rub them with 15 g (1 tbsp) of ají panca paste and let them rest for 10 minutes at room temperature.

2. 2

   2. Place the sweet potato in a pot with enough water and 2 g (1/4 tsp) salt. Cook over medium heat for 15 to 18 minutes, until very tender. Drain well.

3. 3

   3. Meanwhile, heat a large skillet over medium-high heat. Add the vegetable oil and sear the pork chops for 3 to 4 minutes per side, until nicely browned. Transfer to a plate.

4. 4

   4. In the same skillet, reduce to medium heat and add the red onion. Cook for 4 minutes, stirring, until softened. Add the remaining garlic and the remaining 30 g (2 tbsp) of ají panca paste, and cook 1 minute more.

5. 5

   5. Pour in the chicha morada, red wine vinegar, and honey. Scrape the bottom of the skillet to release the browned bits. Return the chops to the skillet and cook over medium-low heat for 10 to 12 minutes, until the sauce thickens slightly and the pork is cooked through.

6. 6

   6. Mash the hot sweet potato with the butter and warm evaporated milk until smooth. Adjust with the remaining 2 g (1/2 tsp) salt if needed. Keep warm over very low heat.

7. 7

   7. In a small pot of boiling water, cook the fava beans for 2 to 3 minutes. Drain and combine them in a bowl with the cooked corn kernels, culantro or cilantro, mint, lime juice, and olive oil.

8. 8

   8. If you want to keep everything warm before serving, transfer the chops and sauce to an oven-safe dish and hold for 5 minutes in a preheated oven at 200 °F / 95 °C.

9. 9

   9. Spoon a base of sweet potato mash onto each plate. Top with a pork chop, spoon over the chicha morada sauce, and serve with the warm fava bean and corn salad.