Pork Chops and Mashed Plantains with Chicharrones

Total Time:
2 hr 50 min
40 min
1 hr 20 min
50 min

6 servings

  • 6 thin pork chops
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano leaves
  • 1/4 cup orange juice
  • 1/4 cup lime juice
  • 1/2 cup dry white wine
  • 3 tablespoons olive oil
  • 2 cups dark chicken stock or chicken broth
  • 4 tablespoons cold unsalted butter, cubed
  • Mashed Plantains with Chicharrones, recipe follows
  • Place the pork chops in a plastic re-sealable food storage bag and set aside. In a mortar and pestle, combine the garlic, salt, pepper, and oregano and form into a paste. Transfer to a small bowl and add the orange juice, lime juice, and white wine. Pour the garlic-citrus mixture over the pork chops and seal the bag. Turn over several times to make sure the pork chops are evenly immersed in the marinade, and refrigerate for 1 hour.

  • Remove the pork chops from the refrigerator and allow to come to room temperature for about 20 minutes. Pour the marinade into a small bowl and reserve. Remove the chops from the plastic bag and blot chops dry with paper towels.

  • Heat a large skillet over medium-high heat and add the oil. When hot, add the chops, in batches, and cook until browned on both sides and just cooked through, 2 to 2 1/2 minutes per side. Transfer pork chops to a large platter and cover loosely while you repeat with the remaining chops. Set aside.

  • Add the reserved marinade to the skillet and cook until mostly evaporated. Add the chicken stock and return to a boil. Cook until reduced enough to coat the back of a spoon, about 8 minutes longer. Add the butter and swirl until incorporated; do not allow sauce to boil once the butter has been added. Serve the sauce ladled over the chops and Mashed Plantains with Chicharrones.

Mashed Plantains with Chicharrones:
  • 2 quarts water

  • Salt

  • 4 green plantains

  • 1 lime, juiced

  • 6 to 8 tablespoons olive oil, divided

  • 1/2 cup cream

  • 4 cloves garlic, minced

  • 1 to 2 ounces chicharrones, crumbled or finely chopped (fried pork rinds)

  • In a large pot, bring at least 2 quarts of salted water to a boil.

  • While the water is heating, peel the plantains. Using the tip of a knife, make a slit through the skin of the plantain along its entire length. Cut the plantains into 2-inch lengths and peel the skin off of each piece. Rub the pieces all over with the lime juice and place into a large bowl.

  • When the water comes to a boil, add the plantains and any remaining lime juice and cook until the plantains are very tender, about 25 minutes. Drain them from the cooking liquid and set aside. Add 2 tablespoons of the olive oil to the hot pot and add the garlic. Cook, stirring, until fragrant, 1 to 2 minutes. Return the plantains to the pot and add the cream and garlic. Using a potato masher, mash them until they are the consistency of lumpy potatoes. Add more olive oil, to taste and, if necessary, warm water to achieve a mashed potato-like consistency. Season to taste with salt. Serve immediately, sprinkled with the crumbled chicharrones.

  • Yield: 6 servings

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