Pork Chops Braised in Tamarind Sofrito with Pigeon Pea Rice and Green Plantain Crust

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Season the pork chops with the Puerto Rican adobo seasoning, dried oregano, 1 g (1/4 tsp) of the salt, and the black pepper.

2. 2

   Heat 15 ml (1 tbsp) olive oil in a large skillet or Dutch oven over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned. Transfer them to a plate.

3. 3

   In the same skillet, add the remaining 15 ml (1 tbsp) olive oil. Sauté the white onion, green bell pepper, sweet peppers, and garlic for 4 to 5 minutes until fragrant and softened. Add the chopped culantro and cook for 30 seconds more.

4. 4

   Stir in the tamarind paste, tomato puree, green olives, and bay leaf. Mix well and cook for 2 minutes. Pour in 240 ml (1 cup) of the chicken broth and return the pork chops to the skillet.

5. 5

   Cover and cook over medium-low heat for 25 minutes, turning the pork chops halfway through, until tender and fully braised. If the sauce gets too thick, add a little of the remaining chicken broth.

6. 6

   Meanwhile, in a medium pot, combine the rice, cooked pigeon peas, 120 ml (1/2 cup) of the remaining chicken broth, 240 ml (1 cup) water, and 2 g (1/2 tsp) salt. Bring to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender and the liquid is absorbed. Let rest for 5 minutes and fluff with a fork.

7. 7

   Toss the grated green plantains with the melted butter and 1 g (1/4 tsp) salt. Spread the mixture loosely in a thin layer on a small baking tray or oven-safe dish. Bake at 220°C / 425°F for 12 to 15 minutes, stirring once halfway through, until golden and crisp.

8. 8

   Remove the bay leaf from the sauce. Taste and adjust with the remaining salt if needed. To serve, place a portion of pigeon pea rice on each plate, top with a pork chop and plenty of tamarind sauce, and finish with the crispy green plantain crust on top or on the side.