Dominican Oregano-Lime Pork Chops with Mashed Taro and Sautéed Corn

Instructions

1. 1

   1. In a bowl, combine the pork chops with 10 g (about 1 1/2 tsp) mashed garlic, 4 g (1 1/4 tsp) dried oregano, 30 ml (2 tbsp) lime juice, 5 g (3/4 tsp) salt, 2 g (1/2 tsp) black pepper, and 15 ml (1 tbsp) vegetable oil. Rub well, cover, and marinate for 15 minutes at cool room temperature or in the refrigerator.

2. 2

   2. Place the taro in a pot with enough water to cover it. Add 3 g (1/2 tsp) salt and cook over medium heat until tender, 18 to 22 minutes. Drain, reserve 60 ml (1/4 cup) of the cooking water, and keep the taro warm.

3. 3

   3. While the taro cooks, heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) vegetable oil and brown the pork chops for 3 to 4 minutes per side, until nicely colored. Reduce to medium heat, add half of the red onion and 60 ml (1/4 cup) water, cover, and cook 8 to 10 minutes more, until the pork reaches a safe internal temperature of 145°F/63°C. Remove the chops and keep covered.

4. 4

   4. In the same skillet, add the remaining red onion, 15 ml (1 tbsp) lime juice, 120 ml (1/2 cup) water, 2 g (3/4 tsp) of the remaining mashed garlic, 2 g (3/4 tsp) of the remaining oregano, and a pinch of black pepper. Cook for 3 to 4 minutes, scraping up the browned bits, until a light onion sauce forms. Adjust with a pinch of salt if needed and return the chops for 1 minute to coat them.

5. 5

   5. For the mash, mash the hot taro with the butter, evaporated milk, reserved cooking water, and 1 g (1/4 tsp) black pepper. Add a pinch of salt to taste and work it until rustic and smooth.

6. 6

   6. In another skillet, heat 15 ml (1 tbsp) vegetable oil over medium heat. Add the sweet pepper and cook for 1 minute. Stir in the corn kernels, 2 g (1/4 tsp) salt, and the white vinegar, then cook for 4 to 5 minutes, stirring, until the corn is glossy and lightly golden. Turn off the heat and mix in the fresh cilantro.

7. 7

   7. Serve each plate with a portion of mashed taro, one pork chop with onion sauce, and a generous spoonful of sautéed corn with sweet pepper. If desired, let the pork chops rest for 3 minutes before serving to keep them juicy.