Pork Chops and Mashed Plantains with Chicharrones
- 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
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
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Rachael Ray