Pork Chops & Mashed Plantains
Submitted by happyzhangbo
Pork chops in a garlic-citrus mojo with creamy mashed plantains topped with crumbled chicharrones. A Cuban-inspired weeknight dinner with bright citrus, bold garlic, and salty pork-rind crunch.
YIELD
6 servingsPREP
25 minCOOK
15 minREADY
2 4/6 hrsThis is dinner with a Caribbean accent. Thin pork chops get a classic mojo bath: a garlic-citrus marinade made with mashed garlic paste, orange juice, lime, oregano, and white wine that tenderizes the meat and builds the pan sauce later in one shot.
Searing the chops fast is key. Blot them dry after pulling from the marinade so they brown instead of steam, and give each side just 2 to 2½ minutes in hot oil. The reserved marinade then hits the pan with chicken stock and reduces down until it coats the back of a spoon. Butter whisked in off the heat gives the final sauce its silky body.
Green plantains boiled and smashed with garlic, cream, and olive oil are the starchy landing pad. Crumbled chicharrones scattered on top add a shattering crunch that plays against the soft plantains like croutons play against a creamy soup.
Pro Tips
- Don’t boil the sauce after adding the butter. The emulsion breaks and you end up with greasy liquid instead of a silky sauce.
- Use green plantains, not yellow. Yellow plantains are too sweet; green ones give savory, potato-like starch.
- Make the marinade garlic paste in a mortar and pestle if you have one. Mashing releases more flavor than mincing.
- Let the chops come to room temperature for 20 minutes before searing for even cooking.
Variations
- Use chicken thighs, flank steak, or shrimp in place of pork chops.
- Add a minced habanero or Scotch bonnet to the marinade for heat.
- Skip chicharrones for vegetarian-friendly plantains, or top with crispy shallots instead.
Ingredients
Directions
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 2½ 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:
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.
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