Pork al Mojo

🥘 Ingredients

• basmati rice
  1 c
• bell pepper
  2 unit
• cilantro
  ½ oz
• garlic
  4 clove
• lime
  2 unit, 1
• oil
  1 tbsp
• orange
  2 unit
• oregano
• pork chops
  23 oz
• red onion
  2 unit
• scallions
  4 unit

🍳 Cookware

• medium pot
• large pan

1. 

   1

   Bring 1 cup water and a pinch of salt to a boil in a medium pot . Add basmati rice , cover, and reduce heat to a gentle simmer. Cook until tender, about ⏱️ 15 minutes .

   basmati rice: 1 c
2. 

   2

   Wash and dry all produce. Finely chop cilantro . Mince or grate garlic . Core, seed, and thinly slice bell pepper . Halve, peel, and thinly slic red onion . Thinly slice scallions , keeping greens and whites separate. Halve orange . Zest lime , then halve. Pick and chop oregano leaves from the stems until they have ⏱️ 1 tbsp .

   cilantro: ½ oz, garlic: 4 clove, bell pepper: 2 unit, red onion: 2 unit, scallions: 4 unit, orange: 2 unit, lime: 2 unit, oregano
3. 

   3

   Heat a drizzle of oil in a large pan over medium-high heat. Pat pork chops dry with a paper towel. Add salt and pepper all over. Then add to pan and cook until desired doneness ⏱️ 4 minutes per side. Remove from pan and let rest at least ⏱️ 5 minutes .

   pork chops: 23 oz
4. 

   4

   Lower heat under the same pan to medium. Add oil . Then add onion, bell pepper, and scallion whites. Cook until softened, about ⏱️ 5 minutes . Then add garlic and oregano; cook until fragrant, ⏱️ 30 seconds .

   oil: 1 tbsp
5. 

   5

   Squeeze juice from orange into the pan. Add the stock concentrate, 1 cup of water, and apricot jam. Simmer until slightly thickened, 2-3 minutes. Squeeze in lime juice. Add salt and pepper to taste. Remove from heat. Add beans, lime squeeze from remaining zests, and cilantro to a pot (with rice). Season with salt, pepper, and lime juice to taste. Slice pork against the grain. Serve rice and beans. Add beans and pork. Spoon the mojo on top, making sure to get some chile as well. Garnish with scallion green.

   lime: 1