Mofongo W/fried Pork Chops Recipe
Make Mofongo W/fried Pork Chops Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mofongo
Fried Pork Chops
Method
Mofongo
- 1
Prepare Plantains
Peel the green plantains and cut them into 1-inch thick slices.
- 2
Fry Plantains
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the plantain slices and fry until golden brown on all sides, about 10-12 minutes. Remove from skillet and drain on paper towels.
- 3
Prepare Garlic
In the same skillet, add the garlic cloves and sauté until fragrant, about 1-2 minutes. Remove from heat.
- 4
Mash Mofongo
In a large bowl, combine the fried plantains, sautéed garlic, chicken broth, salt, and pork cracklings. Use a mortar and pestle or a potato masher to mash everything together until well combined and slightly chunky.
- 5
Serve
Shape the mofongo into a dome on a plate or in a bowl and keep warm until ready to serve.
Fried Pork Chops
- 6
Season Pork Chops
Pat the pork chops dry with paper towels. Season both sides with salt, black pepper, garlic powder, and lemon juice. Let marinate for at least 15 minutes.
- 7
Fry Pork Chops
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the pork chops and cook for about 4-5 minutes on each side, or until the internal temperature reaches 145°F (63°C) and they are golden brown.
- 8
Rest and Serve
Remove the pork chops from the skillet and let them rest for a few minutes before serving alongside the mofongo.
