Cuban Style Pork Chops With Potatoes Fricassee

 Cuban Style Pork Fricassee with or without white rice it's delicious!
Cuban Style Pork Fricassee with or without white rice it's delicious!
 The makings of a great meal!
The makings of a great meal!
 The sweet and sour marinade is what makes this dish special!
The sweet and sour marinade is what makes this dish special!
Chops and veggies in marinade for at least an hour 4 is better and overnight is best!
Chops and veggies in marinade for at least an hour 4 is better and overnight is best!
Giving the potatoes a good sear adds taste and texture!
Giving the potatoes a good sear adds taste and texture!
Searing the pork chops draws out the great flavors of the meat!
Searing the pork chops draws out the great flavors of the meat!
With onions translucent you're ready for pork, potatoes, salsa, wine and raisins.
With onions translucent you're ready for pork, potatoes, salsa, wine and raisins.
A wonderful Cuban dish cooked in about 45 minutes!
A wonderful Cuban dish cooked in about 45 minutes!
 Cuba never tasted so close!
Cuba never tasted so close!

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.

Ingredients

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

Directions

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.

Other Nifty@50 recipes

New Orleans Red Beans & Rice

Bounty of the Bayou Jambalaya

Green Pasteles

Raisin Bread Flan

Plantain Casserole

Three Chef's Spaghetti

Chicken and Cheese Enchilada Casserole

Classic Cuban Sandwich & Black Bean Soup

Red Beans and Rice Puerto Rican Style

Arroz Con Pollo Y Gandules

Cuban Ham & Egg Melt Breakfast Sandwich

Spanish Rice & Refried Beans

Farmer's Breakfast Casserole

Super Quick Quesadillas

Jalapeno Cheese Meatloaf

Italian Breakfast Casserole

New Orleans Chowder








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Comments 21 comments

images99 6 years ago

Nifty-I am sure this one would be just the one I wouldn't let share any one else as I took to this dish while was staying in Nagaland and could have relied on this as all other non-veg items were not for me in that part of my country, you know what, they included from snakes to dogs and from ants to rats.Yummy...


Mentalist acer profile image

Mentalist acer 6 years ago from A Voice in your Mind!

Your preparation of the potatoes are mouthwatering and with either rice,sounds like a dish that is a treat,Nifty@50;)


Russell-D profile image

Russell-D 6 years ago from Southern Ca.

In Cuba, we loved the combination. The Pork dish, Lobster or Steak were the special dishes served in the little home restaurants with 6 tables Castro allowed. But, it was also available in any good street or Hotel restaurant. The Pork was also used in making a CUBAN SANDWICH with the Potatoes on the side. A good memory. Thanks, See my "A La Carte" chapter on Cuba on my Hub page. There are other Cuban dishes mentioned. Lots of chicken. David Russell


nifty@50 profile image

nifty@50 6 years ago Author

Thanks images99 for your post! Pork is my favorite meat, because from ham, beacon, pork loin or pork chops they all taste wonderful and very different! Sometimes it's hard to believe that all these cuts come from the same animal!


nifty@50 profile image

nifty@50 6 years ago Author

Actually this is pretty much the same way I make red potatoes for the church pot luck, only I'll throw them back in the microwave for about 5 minutes and then a 350 degree oven about 10 minutes or until nicely browned with a few pinches of dried parsley. Thanks Mentalist acer for your compliments & your post!


nifty@50 profile image

nifty@50 6 years ago Author

Thanks Russell-D for your post! Cuban cooking is fairly new to me, but any cuisine that includes rice, beans, pork and chicken is one that I'm interested in! Chicken Fricassee is a much more common version of this dish, but I really like the combination of pork & potatoes! I look forward to checking out the dishes mentioned in your "A La Carte" chapter!


twentyfive profile image

twentyfive 6 years ago

Looks so yum yum. Thanks for sharing ;) Bookmarking it


celinewayne profile image

celinewayne 6 years ago

wow, another great recipe. really makes me hungry when seeing the pics =)

i think will try this one, thanks for sharing your secret recipe =)


nifty@50 profile image

nifty@50 6 years ago Author

Thanks twentyfive for your post! Yes, it really does taste as good as it looks!


nifty@50 profile image

nifty@50 6 years ago Author

I hope you'll try this recipe celinewayne! It really is pretty easy and very tasty! Thanks for your post!


tonymac04 profile image

tonymac04 6 years ago from South Africa

This looks just totally awesome. Will have to try it with chicken though as I'm supposed to be off red meat - or does pork not qualify as red?

Thanks for sharing.

Love and peace

Tony


nifty@50 profile image

nifty@50 6 years ago Author

Although pork is referred to as "the other white meat" and has 25% less fat than it used to,and less saturated fat than red meat, it still has more cholesterol than red meat. Check with your Doctor, most things in moderation are usually ok. But, chicken is great as well! Thanks for your post tonymac04!


mioluna 6 years ago

nifty@50 I already know if I want to surprise my family with something absolutely unique and delicious I visit your page and every time find incredible recipes! Thank you!!!


nifty@50 profile image

nifty@50 6 years ago Author

Thanks mioluna for your kind comments! Both economical & fast to make, and it can be made with either chicken or pork, it's likely to be a regular on your family's menu.


billyaustindillon profile image

billyaustindillon 6 years ago

Unfortunately I don't have much experience with Cuban food but what I have tried I have enjoyed - this looks like one I can try at home - thanks.


nifty@50 profile image

nifty@50 6 years ago Author

Thanks billyaustindillon for your post! Cuban food and Puerto Rican food are very different! I have just started dabbling in Cuban cooking and find the difference in flavors refreshing and closer to Spanish food than Puerto Rican food.


oceansnsunsets profile image

oceansnsunsets 6 years ago from The Midwest, USA

Nifty, this sounds so good! I love a versatile dish like this, and hope to try it soon.


nifty@50 profile image

nifty@50 6 years ago Author

Thanks oceansunsets for your post! You can use chicken or pork,either way, I think you'll like the results!


montecristo profile image

montecristo 5 years ago from Hampton Roads, Virginia

'Mano, esta bueno. This made me hungry. Great recipe! Thanks for sharing.


nifty@50 profile image

nifty@50 5 years ago Author

Thanks montecristo for you kind words & post! I know it doesn't seem right(double starches), but if you make this serve it on a bed of white rice, to soak up the gravy!


Josh 11 months ago

Not made like my mom's but looks good. Cuban Fricassee comes from the French influence as are many other Cuban dishes. South and Central Americans try to duplicate or incorporate to their cuisine but it is not even close to being the same.

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