Dominican Pork Chops in Tamarind and Sweet Pepper Sauce with Savory Coconut Mangú

Instructions

1. 1

   1. Season the pork chops with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon oregano, 3 minced garlic cloves, and the sour orange juice. Let them rest for 15 minutes in a cool spot while you prepare the remaining ingredients.

2. 2

   2. Place the green plantains in a pot with 480 ml (2 cups) water and 1 teaspoon salt. Bring to a boil, then cook over medium heat for 18 to 20 minutes, until very tender.

3. 3

   3. While the plantains cook, heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Sear the pork chops for 3 to 4 minutes per side until nicely browned. Remove to a plate; they will finish cooking in the sauce.

4. 4

   4. In the same skillet, lower to medium heat and add the remaining tablespoon of vegetable oil if needed. Sauté half of the red onion, the sweet peppers, and the remaining 2 garlic cloves for 3 to 4 minutes, until the onion softens.

5. 5

   5. Add the tamarind paste, brown sugar, white vinegar, 120 ml (1/2 cup) water, 1 teaspoon oregano, 1/4 teaspoon black pepper, and stir well. Cook for 2 minutes so the flavors combine.

6. 6

   6. Return the pork chops and their juices to the skillet. Cover and cook over medium-low heat for 12 to 15 minutes, turning once, until the pork is fully cooked and reaches an internal temperature of 145°F (63°C) with a 3-minute rest. If the sauce thickens too much, add a splash of the remaining water.

7. 7

   7. Once the plantains are tender, drain them, reserving 120 ml (1/2 cup) of the cooking water. Mash them in a large bowl with the butter, 120 ml (1/2 cup) coconut milk, the reserved cooking water, and a pinch of salt until creamy but still slightly textured.

8. 8

   8. In a small skillet, cook the remaining red onion with 2 tablespoons coconut milk and a pinch of salt for 2 to 3 minutes, just until slightly softened while keeping some freshness.

9. 9

   9. Serve a base of savory coconut mangú on each plate. Place one pork chop on top, spoon over the tamarind and sweet pepper sauce, and finish with the softened onion and chopped fresh cilantro.

10. 10

    10. If you want to keep the dish warm before serving, place the pork chops in an oven-safe dish at 200°F (95°C) for up to 10 minutes, loosely covered, while you plate everything.

11. 11

    11. Serve immediately to enjoy the creamy mangú texture and the glossy sauce over the pork chops.

12. 12

    12. Refrigerate any leftovers and reheat the pork chops and mangú until piping hot, ideally to 165°F (74°C) / 74°C before eating.