Roses Dominican Pork Chops With Arroz Con Guandules Recipes

ARROZ CON GANDULES (PIGEON PEAS RICE)

Steps:

• In a food processor, pulse the onion, bell pepper, garlic and cilantro until all is chopped very small to make the sofrito.
• In a large cast-iron pot, heat oil over medium heat. Saute the sofrito mixture, tomato sauce, chicken bouillon cubes, sazon, oregano, adobo, black pepper and alcaparrado for about 2-3 minutes until vegetables begin to release aroma.
• Add the pigeon peas with it's liquid and 2 cups of water. When the water begins to boil, add the rice, stirring occasionally to avoid from sticking to the bottom of the pot.
• Once the rice has soaked up all the water and begins to dry up, lower the heat to low. Cover and let cook for 25 minutes. Then, stir the rice carefully and cover for an additional 5 minutes.
• Serve warm.

ROSE'S DOMINICAN PORK CHOPS WITH ARROZ CON GUANDULES

Steps:

• Saute the chopped onion, garlic, pumpkin, and oregano for 5 minutes in your choice of oil. Rose likes to use avocado oil.
• Add the guandules and let them soak in the flavors. Then add the water, bouillion and soy sauce.
• Bring to a boil, cover with the top or not (your choice, says Rose), and then simmer 10 to 15 minutes "depending on your stove."
• Taste for seasonings and adjust, if necessary. Cover your rice, while you finish the guandules and pork chops.
• Saute the chopped onion, garlic, auyama pumpkin and oregano for 5 minutes in avocado oil, olive oil or your choice of cooking oil.
• Add the guandules, stir and let them soak in the flavors for a few minutes. Then add the water, bouillion and soy sauce.
• Bring to a boil, cover or not (your choice, says Rose), and then simmer, 10 to 15 minutes. Taste for seasonings and adjust, if necessary. Set aside, covered to keep them hot.
• Sprinkle both sides of the 4 porkchops with adobo, black pepper and oregano. Let them sit for 5 to 10 minutes to soak in the seasoning.
• Place a wide pan on high heat. It should be large enough to comfortably fit the 4 porkchops.(Alternately, you cook them in batches, so as not to crowd the chops). Add the cooking oil. Let the oil and pan get nice and hot.
• Add the pork chops and sear: 2 minutes per side. Once both sides are light-golden brown, lower the heat to medium.
• In a bowl, stir together the lime juice, soy sauce, balsamic vinegar and chopped garlic. Pour over and around the porkchops in the pan. Cover and cook for 10 minutes, flipping the porkchops halfway through.
• The balsamic vinegar in the pan will create a nice glaze on the porkchops.
• After 10 minutes, take off the cover and raise the heat to high again.
• Cook 5 last minutes on high, flipping the chops midway. Taste one last time to adjust the seasonings, if needed. Turn off the heat and serve immediately. Each plate should have: a large spoonful or two of the rice, topped with the guandules and their juice. Add one porkchop and its lime-soy-balsamic sauce. Garnish with avocado, a last dash of olive oil and a final sprinkling of garlic powder and/or salt.

ARROZ CON GANDULES

Steps:

• Rinse the rice with cold water, drain and set aside.
• Heat the oil and sofrito in a 6-quart Dutch oven or caldero over medium-high heat, 2 minutes. Stir in the gandules with liquid, tomato sauce, olives, sazón, adobo and black pepper to taste then bring to a simmer. Stir in the rice, add 2 cups water and bring to a boil until the water begins to evaporate. Reduce the heat to low, cover and cook until the rice is tender, about 25 minutes. Remove from the heat and let sit for 20 minutes.
• Before serving, fluff the rice and add the cilantro.