Rose's Dominican Pork Chops with Arroz con Guandules

1 hr4

Bone-in pork chops seared and braised in lime-soy-balsamic glaze, served over rice cooked with pigeon peas, pumpkin, and aromatics.

prepPreheat a wide skillet over high heat
240 ml water (for rice)		Add guandules, water, bouillon & vinegar	Bring to boil, simmer 10–15 min, taste & adjust				Plate with rice, guandules, avocado & garnish
200 g rice
15 g salt
30 ml avocado oil (for rice)
1/2 onion, chopped	Sauté onion, garlic, pumpkin & oregano, 5 min
3 cloves garlic, chopped (for rice)
1 to 2 tsp oregano dried (for rice)
75 g auyama pumpkin, peeled, cubed
425 g can guandules or pigeon peas
240 ml water (for guandules)
1 cube chicken bouillon
1 tsp white vinegar
1 tsp soy sauce (for rice)
4 pork chops, thin cut and bone-in	Season pork chops with adobo, oregano & pepper	Rest 5–10 min	Sear pork chops 2 min per side until golden	Lower heat to medium	Pour glaze over chops, cover, cook 10 min, flip halfway	Uncover, raise heat to high, cook 5 min, flip halfway
1 Tbsp adobo
1 to 2 tsp oregano dried (for pork)
1/2 pinch black pepper
1 to 2 Tbsp / 15-30 ml avocado oil (for pork sear)	Heat oil in skillet over high heat
4 cloves garlic, chopped (for pork glaze)	Stir lime juice, soy sauce, balsamic & garlic
1 lime, juice freshly squeezed
1 tsp soy sauce (for pork glaze)
1 tsp balsamic vinegar
1 avocado, sliced, for garnish
1 sprinkle garlic powder or salt, optional, for serving

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