Cuban Pork Chops and Sofrito Mashed Potatoes

First, I haven't been getting dinner ready until about 6pm and it is already dark, which is making for some less than stellar pictures. I found this recipe on Favorite Family Recipes while searching for a new pork chop recipe to try. This offered a great change of flavors. I loved the combination of tangy meat and the yummy potatoes. I saved the rest of my rub mix too because I think it would be great on some grilled chicken to throw in a salad. There was a lot of prep work chopping in this one, but your hard work is rewarded :-).


Ingredients:
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

Directions:
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 Postates:
Ingredients:
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

Directions:
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.