Pork Chops in Tamarind and Sweet Pepper Sauce with Creamy Genip Rice and Pigeon Peas

Instructions

1. 1

   Season the pork chops with 4 g (3/4 tsp) salt, black pepper, half of the garlic, oregano, and cumin. Rub well and let stand for 15 minutes at room temperature.

2. 2

   In a medium saucepan, heat 15 ml (1 tbsp) olive oil over medium heat. Sauté half of the onion for 3 minutes, then add half of the sweet peppers, half of the culantro, and half of the remaining garlic; cook 2 minutes more.

3. 3

   Add the rice, stir for 1 minute, then add the pigeon peas, genip pulp, coconut milk, 360 ml (1 1/2 cups) chicken broth, bay leaf, and 2 g (1/4 tsp) salt. Bring to a boil, reduce to low, cover, and cook for 18 to 20 minutes until the rice is tender.

4. 4

   Remove the bay leaf from the rice. Stir in the butter, cover again, and let rest for 10 minutes. Then fluff the rice with a fork.

5. 5

   While the rice cooks, heat the remaining olive oil in a large skillet over medium-high heat. Sear the pork chops for 4 to 5 minutes per side, until well browned and they reach a minimum internal temperature of 145°F/63°C. Transfer to a plate.

6. 6

   In the same skillet, reduce heat to medium and add the remaining onion and sweet peppers. Cook for 3 minutes. Add the rest of the garlic and cook for 30 seconds.

7. 7

   Stir in the tamarind paste, honey, apple cider vinegar, and the remaining 120 ml (1/2 cup) chicken broth. Mix well, scraping the bottom of the skillet, and cook for 3 to 4 minutes until the sauce thickens slightly.

8. 8

   Return the pork chops and any collected juices to the skillet. Spoon the sauce over them and cook 2 to 3 minutes more over low heat so the flavors meld.

9. 9

   Serve a portion of creamy genip rice and pigeon peas on each plate. Top with a pork chop, spoon over the tamarind sauce, and finish with the remaining culantro and the fresh cilantro.

10. 10

    Serve with lime wedges for squeezing over the dish just before eating.