Pat pork chops dry with paper towels. In a shallow dish or zip-top bag combine minced garlic, adobo seasoning, black pepper, orange juice, and 1 tablespoon olive oil. Add pork chops, turn to coat, cover, and marinate in the refrigerator for at least 30 minutes and up to 4 hours. (If short on time, 15 minutes will still add flavor.)

Prepare dredge

In a wide shallow bowl whisk together the all-purpose flour, paprika, and garlic powder. Season lightly with a pinch of salt and pepper.

Fry the chops

Remove pork chops from marinade and let excess liquid drip off. Lightly coat each chop in the seasoned flour, shaking off excess. In a heavy skillet (cast iron preferred) heat 1 cup vegetable oil plus remaining 1 tablespoon olive oil over medium-high heat until shimmering and about 350°F (if you have a thermometer). Add chops (do not overcrowd — cook in batches if needed). Fry 4 to 5 minutes per side until golden-brown and an instant-read thermometer inserted into the thickest part reads 145°F. Adjust heat as needed so the exterior browns without burning. Transfer to a wire rack set over a baking sheet; let rest 5 minutes before serving.

Arroz Moro (Cuban-style black bean rice)

Sauté aromatics

In a medium pot heat 2 tablespoons olive oil over medium heat. Add chopped onion and green pepper and sauté 4–5 minutes until softened. Add minced garlic and cook 30 seconds until fragrant.

Build flavor base

Stir in tomato sauce, cumin, oregano, and bay leaf. Cook 1–2 minutes to meld flavors. Add the rinsed rice and stir to coat the grains with the sauce for about 1 minute.

Add liquids and beans

Add the black beans and water (or broth). Season with the stated salt and pepper amounts. Bring to a gentle boil over medium-high heat.

Simmer rice

Once boiling, reduce heat to low, cover tightly, and simmer 18–20 minutes until rice is tender and liquid is absorbed. Remove from heat and let stand, covered, 5–10 minutes. Fluff with a fork, discard bay leaf, and taste for seasoning; adjust salt/pepper if needed.

House salad

Combine mixed salad greens, sliced tomato, cucumber, and red onion in a large bowl.

Whisk together 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl or shake in a jar. Pour dressing over salad just before serving and toss gently to coat.

Plating & garnish

Divide the Arroz Moro among 4 plates (about 1/2 cup rice per serving if serving alongside other components). Place one fried pork chop on each plate. Serve the house salad on the side and garnish rice and chops with chopped cilantro or parsley and lime wedges.

Optional: spoon a little of the reserved pan drippings over the chops for extra flavor. Serve immediately while chops are hot and crisp.