Dominican Creamy Red Lentil Moro with Pork Chops in Sweet Pepper Sauce and Roasted Eggplant

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Place the eggplant on a tray and toss with 1 tablespoon vegetable oil, white vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 22 to 25 minutes, turning halfway, until browned and tender.

2. 2

   2. Season the pork chops with half of the garlic, 1 teaspoon dried oregano, ground cumin, sweet paprika, 1 teaspoon salt, 1/2 teaspoon black pepper, and the sour orange juice. Let rest for 15 minutes while you prepare the rest.

3. 3

   3. Heat 1 tablespoon vegetable oil in a medium pot over medium heat. Sauté the chopped onion, half of the sweet peppers, and the remaining half of the garlic for 2 to 3 minutes. Add the red lentils, white rice, and tomato paste; stir for 1 minute to coat and lightly toast.

4. 4

   4. Add the light coconut milk, water, bay leaf, and 1/2 teaspoon salt. Once boiling, reduce to medium-low, cover partially, and cook for 18 to 20 minutes, stirring once halfway through, until the rice and lentils are tender and creamy. Turn off the heat and let rest for 5 minutes.

5. 5

   5. While the moro cooks, heat 1 tablespoon vegetable oil in a caldero or large skillet over medium-high heat. Brown the pork chops for 3 to 4 minutes per side until nicely colored. Remove to a plate.

6. 6

   6. In the same skillet, add the last tablespoon of vegetable oil if needed. Sauté the sliced red onion and the remaining sweet peppers for 2 minutes. Add the chopped tomato, the rest of the dried oregano, a pinch of salt, and cook for 3 minutes until the tomato softens.

7. 7

   7. Return the pork chops to the skillet along with any juices they released. Cover and cook over medium-low heat for 8 to 10 minutes, until the pork is fully cooked and the sauce is juicy. The internal temperature of the pork should reach 63 °C / 145 °F.

8. 8

   8. Remove the bay leaf from the moro and fold in half of the fresh cilantro. Adjust salt and pepper if needed.

9. 9

   9. Serve a base of creamy red lentil moro, place the pork chops with their sweet pepper sauce on top or alongside, and add the roasted eggplant. Finish with the remaining fresh cilantro over the dish.