- 4
Ingredients
- 1 orange
- 1 grapefruit
- 1/2 cup EVOO
- 3 Tbsp white wine vinegar
- 2 Tbsp chopped fresh oregano
- 2 Tsp crushed cumin seeds
- s&p
- 2 lb thin bone-in pork chops
- 1 clove garlic, chopped
- 1/2 cup chopped fresh parsley
- 3 ripe plantains or 1 lb potatoes, peeled and quartered
Preparation
Step 1
1. Cut a 2in strip of zest from orange and grapefruit; place in glass bowl. Squeeze 3 Tbsp juice from each fruit into bowl. WHisk in 3 Tbsp oo, 2 Tbsp vinegar, 1 Tbsp oregano, cumin seeds, and s&p. Poke porkchops with a fork and add to marinade. Turn to coat and set aside for 20 min.
2. Make mojo sauce. Squeeze 1 Tbsp each of orange and grapefruit juice into another bowl. Whisk in remaining 1 Tbsp vinegar, 5 Tbsp OO, 1 Tbsp oregano, garlic, and parsley. Season with 1/2 tsp salt, pepper to taste.
3. Boil the plantains in saucepan of salted water covered until tneder, approx 15 min. Drain, reserve ~ 1/2 cup of cooking liquid. Smash with a potato masher, drizzling with oo and some of cooking liquid. Season with s &p, keep warm.
4. Heat 2 medium skillets over medium-high heat. Remove chop from marinade, pat dry. Brush chops with some of the mojo sauce, sear until golden and slightly crisp on one side, approx 5 min. Turn and cook about 3 more minutes. Drizzle pork and plantains with mojo sauce and serve.