Pork with mojo sauce and plantains
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 480, total fat 11 G., saturated fats 3 G., proteins 43 G., carbohydrates 52 G., fiber 7 G., cholesterol 115 mg, sodium 360 mg, sugar 0 G.
Calories 480, total fat 11 G., saturated fats 3 G., proteins 43 G., carbohydrates 52 G., fiber 7 G., cholesterol 115 mg, sodium 360 mg, sugar 0 G.
Prepare a complete meal with a bone-in pork chop served with rice and fried plantain. A mojo sauce made from chopped cilantro and mint, citrus juice, and spices adds a vibrant flavor. This sauce is brushed on the chops before frying, added to the rice while boiling, and then served with the rice. The rice will gain an even more interesting flavor and texture if mixed with canned beans. Grill the chops and plantains simultaneously in the oven, ensuring the tender pork loin cooks quickly.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 natural pork chops from the center of the loin on the bone (approximately 170 g each)
- 1 cup fresh cilantro + extra for serving
- 0.5 cup fresh mint
- 3/4 cup orange juice
- Juice of 2 limes (about 1/4 cup) + wedges for serving
- 5 cloves of garlic
- Half a jalapeño, coarsely chopped (remove seeds to reduce heat)
- 1 tsp ground cumin
- 0.5 cups long-grain white rice
- 1 can (425 g) kidney beans, rinsed
- 1 ripe yellow plantain, halved lengthwise, then halved crosswise (with skin)
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Cooking the dish according to the recipe:
- Preheat the oven to broil. In a blender, puree the cilantro, mint, orange juice, lime juice, garlic, jalapeño, cumin, 1 teaspoon salt, and a pinch of ground black pepper. Transfer 1/4 cup of mojo sauce to a large bowl. Season the pork chops with salt and black pepper and add to the bowl.
- Combine 3/4 cup water, rice, beans, and 1/2 cup remaining mojo sauce in a medium saucepan and bring to a boil over high heat (reserve the remaining mojo sauce for serving). Cover, reduce heat to low, and simmer until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm.
- Remove the pork chops from the marinade and arrange them on a roasting pan set to grill mode (or on a rack set on a rimmed baking sheet). Place the plantains cut-side up on the baking sheet next to them. Roast in the oven until the meat and plantains are golden brown and the pork is cooked through, about 7 minutes.
- Cover the cutlets with the remaining mojo sauce and sprinkle with cilantro. Serve with rice, plantains, and lime wedges.
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