Name: Pork Chops with Onions and Yucca
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: Juice of 2 oranges, plus wedges for serving; Juice of 2 limes, plus wedges for serving; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 4 cloves garlic, minced; 4 bone-in pork chops, preferably center-cut (3/4 inch thick; about 1 1/2 pounds total); Kosher salt and freshly ground pepper; 1 pound frozen yucca, thawed; 3 tablespoons vegetable oil; 1 large red onion, sliced; 1/2 cup low-sodium chicken broth

Directions

Mix together the orange and lime juice in a liquid measuring cup (you should have about 1/2 cup). Transfer half of the juices to a medium bowl and add the cumin, oregano and half the garlic. Add the pork and toss to coat; let sit 10 minutes, then toss again.
Meanwhile, fill a large pot halfway with water, season with salt and bring to a boil. Add the yucca and return to a boil, then reduce the heat to medium and cook until tender, about 30 minutes; drain.
While the yucca cooks, warm a baking sheet in a 200 degrees F oven. Remove the pork from the marinade, scrape off the garlic and pat dry; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until hot. Add the pork and cook until browned on both sides, 5 to 6 minutes total; remove to the baking sheet to keep warm. Add the remaining 1 tablespoon oil to the skillet, then add the onion and a pinch of salt and pepper; cook, stirring, until softened, about 4 minutes. Add the remaining garlic and cook 1 minute. Add the chicken broth and the remaining citrus juices; bring to a simmer, scraping up any browned bits, and cook until reduced by one-third, about 3 minutes. Season with salt and pepper. Add the yucca and toss to combine.
Divide the pork and yucca among plates, spooning the sauce and onion over the pork. Serve with an orange and lime wedge.

Photograph by Andrew Purcell

Pork Chops with Onions and Yucca

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