Cuban Pork Chops with Frijoles Negros
Ingredients
Pork Chops
- 1-2 pounds pork chops
- 1 tablespoon garlic powder
- 1 tablespoon ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons onion powder
- salt and pepper
Mojo Sauce
- 3 tablespoons olive oil
- 8 cloves garlic minced
- 1/3 cup orange juice
- 1/3 cup lime juice
- 1 teaspoon ground cumin
- 1 tablespoon chopped oregano
- salt and pepper
Frijoles Negros
- olive oil
- 2 cups cooked black beans
- white rice cooked
- 1/2 cup onion diced
- 1 jalapeño pepper diced
- 1 red bell pepper diced
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- salt and pepper
Instructions
Pork Chops
- Combine spices in a bowl and coat the pork chops with them.
- Seal pork chops in a sous vide bag and cook for 2 to 3 hours at 140°F.
- Make the Mojo Sauce and Frijoles Negros while the pork cooks, then perform the finishing steps.
- To finish, remove pork chops from sous vide bag and pat dry.
- Sear in a cast iron skillet for 30 to 45 seconds per side while spooning the mojo sauce on top before each flip. Repeat until well seared and coated.
Mojo Sauce
- Heat olive oil in a saucepan and cook garlic on medium heat until softened.
- Add orange juice, lime juice, and cumin.
- Bring to a simmer and add fresh oregano.
Frijoles Negros
- Heat olive oil in a saucepan on medium heat and add onion, jalapeño pepper, and red bell pepper. Cook until softened.
- Add the garlic and cook until softened.
- Add the beans, oregano, cumin, chili powder, salt, and pepper and simmer on low heat to combine the flavors.