Dominican Pork Chops in Toasted Sesame-Lime Sauce with Tender Pigeon Pea Rice

Instructions

1. 1

   1. In a large bowl, season the pork chops with half of the mashed garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and half of the lime juice. Mix well, add 1 tablespoon vegetable oil, and let marinate for 15 minutes at cool room temperature.

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   2. Meanwhile, make the rice. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté half of the red onion for 2 minutes, then add half of the sweet peppers, the remaining garlic, 1 teaspoon dried oregano, and the bay leaf. Cook 2 more minutes until fragrant.

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   3. Add the rinsed rice to the pot and stir for 1 minute so it absorbs the seasonings. Stir in the tender pigeon peas, 3 cups hot water, 3/4 teaspoon salt, and half of the cilantro. When it comes to a boil, reduce to very low heat, cover, and cook for 18 to 20 minutes until the rice is tender. Rest for 5 minutes and fluff with a fork.

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   4. While the rice cooks, place the toasted sesame seeds in a mortar or small processor with 1/2 cup hot water and grind until you get a thick, rustic mixture.

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   5. Heat the remaining 1 tablespoon vegetable oil in a wide skillet over medium-high heat. Brown the pork chops for 3 to 4 minutes per side until nicely colored. If using a thermometer, they should reach a minimum internal temperature of 145°F / 63°C by the end. Transfer the chops to a plate.

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   6. In the same skillet, lower to medium heat and sauté the remaining red onion and sweet peppers for 3 minutes. Add the tomato paste and cook for 1 minute. Stir in the sesame mixture, the remaining lime juice, 1 cup hot water, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well until a light sauce forms.

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   7. Return the pork chops to the skillet, coating them with the sauce. Cover partially and cook over medium-low heat for 8 to 10 minutes, turning once, until fully cooked and the sauce has lightly thickened.

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   8. Turn off the heat and add the remaining cilantro over the rice and pork chops. Serve the chops hot with the tender pigeon pea rice and, if desired, sprinkle a little extra toasted sesame on top.