Cuban Style Pork Chops With Potatoes Fricassee
Cuban Pork fricassee
Fricassee is a stewing technique. This dish is like Central American & South American dishes in that the meat ( in this case pork chops) is marinaded in citric juice, consisting of half lime and half orange juice. Unlike Ceviche recipes however, after the meat has marinated 4-12 hours, it is seared and stewed in a dutch oven, in a soffritto along with the citric juice marinade, wine, raisins and potatoes. What you end up with is tender pork chops & potatoes served up in a sweet and savory sauce that can be served up over white rice.
This dish is very versatile in that you can make it with or without potatoes and serve it over white rice either way, or you can substitute chicken pieces, for the pork chops and have chicken fricassee. It defies conventional culinary rules, that generally frown on combining starches ( rice & potatoes ). After you taste the broth, you'll understand why serving white rice is such a good idea. It soaks up every last bit of the broth!
A few adaptations & tips. In this recipe I substitute mild salsa for tomato sauce, which I feel gives the dish a fresher taste and more body. I use White Zinfandel wine instead of dry white wine, which I think compliments the salsa better. Unlike most recipes, I leave the skin on the red potatoes. I like to sear the potatoes with garlic which gives them added texture and taste. Most recipes will tell you to sear the pork or chicken in the dutch oven, and this is where many dishes go south, because unless you are very adept to using a Dutch oven it is easy to blacken the pan to the point that it ruins the entire dish! This is why I like to sear my potatoes and pork in a non-stick frying pan. This saves you a great deal of time, because you can be searing potatoes, pork chops and starting your soffritto in the Dutch oven all at the same time,so that the entire dish can be made in about 45 minutes after the meat is properly marinaded.
1 cup of half orange juice & half lime juice
2 Tablespoons minced garlic
1/4 Teaspoon salt
1/4 Teaspoon pepper
6 Pork chops
1/3 Cup olive oil
1 Large onion chopped in long strips
1 Large green pepper chopped in long strpis
1 Cup salsa ( or tomato sauce or stewed tomatoes ok)
1 Cup White Zinfandel wine ( or dry white wine)
1/2 Cup of slices stuffed green olives
2 Tablespoons capers
1/2 Cup raisins
1 Pound of red potatoes quarted
1 Can 15 oz Le sueur very young small early peas
Begin by chopping onion and green peppers in long strips and rinsing off your pork chops and place them in a large dish or bag and cover them in 1 cup of orange juice & lime juice marinade for at least an hour but ideally 4 or more. After pork chops have marinaded retain the marinade, pull out the pork chops,pat them dry with a paper towel, brush lightly with olive oil and in hot non-stick pan sear the pork cops ( you should hear a sizzle as soon as they hit the pan). Remember you are browning the outside only and not cooking them all the way through! When done set aside.
In about 2 tablespoons of olive oil in a hot pan sear the potatoes and add a Tablespoon of minced garlic. When slightly browned on the outside set them aside. Set the Dutch oven to medium heat and add the rest of the olive oil, onions and green peppers ( straining the juice from them )and add one tablespoon of garlic, olives, capers, raisins and salt and pepper. When onions become translucent add the marinade , salsa , wine then add the pork chops and potatoes and bring to a boil, then set to simmer put on the lid and simmer for 30 minutes. In the last five minutes of simmering add the peas. Wait 5 minutes after done before serving.
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