Cuban Pork Chops with Sofrito Mashed Potatoes

Ingredients

Cuban Pork Chops:
• 1 cup plus 1/4 cup orange juice, divided
• 1/2 cup plus 1/4 cup fresh lime juice, divided
• 1/4 cup vinegar
• 4 (1-inch-thick) pork chops
• 1 tablespoon black pepper
• 2 teaspoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 3 tablespoons canola oil
• 1/4 cup chopped red onion
• 2 cloves garlic, chopped
• 4 Tbsp. chicken broth
• 1 Roma tomato, chopped, for garnish
• 1/2 avocado, sliced, for garnish
Sofrito Mashed Postates:
• 2 tablespoons salt
• 2 pounds potatoes (recommended: Yukon gold)
• 3 tablespoons canola oil
• 1/4 cup chopped red onions
• 1 red bell pepper, chopped
• 1/2 green pepper, chopped
• 3 tablespoons chopped garlic
• 2 tablespoons tomato paste
• 1/4 cup chicken broth
• 3 ounces tomato sauce
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 3 tablespoons salt
• Salt and pepper
• 2 tablespoons chopped cilantro leaves

Instructions

Cuban Pork Chops:
• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and broth. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with tomatoes and avocado.
Sofrito Mashed Potatoes:
• Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.
• Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Add chicken broth and let thicken.
• Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.
• When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.