Dominican Pork Chops in Escabeche

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings:

Author: Gaila - Strength & Sazón

5 from 1 vote

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Seared bone-in pork chops finished with warm Dominican escabeche - slow-cooked red onion, cubanelle pepper, garlic, and apple cider vinegar. Served with crisp Dominican salad and ripe avocado. 38-42g protein per serving. Done in 35 minutes.

Ingredients

INGREDIENTS - PORK CHOPS:

4 bone-in pork chops 6oz each, about ¾ inch thick
1 teaspoon garlic powder
1 teaspoon homemade adobo garlic powder + onion powder + oregano + cumin + black pepper + sea salt
½ teaspoon smoked paprika
½ teaspoon black pepper
½ tablespoon avocado oil
Salt to taste

INGREDIENTS - ESCABECHE:

1 large red onion thinly sliced into half-moons
1 cubanelle pepper cut into thin strips
2 garlic cloves mashed or minced
2 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar
¼ teaspoon freshly cracked black pepper
¼ teaspoon fine sea salt
1 tablespoon fresh cilantro minced
Optional: 6 green olives sliced

INGREDIENTS - DOMINICAN SALAD:

2 cups chopped green cabbage
1 medium tomato diced
½ small red onion thinly sliced
½ cucumber sliced
1 tablespoon extra-virgin olive oil
1 tablespoon apple cider vinegar or lime juice
Salt and pepper to taste

SERVING:

2 ripe avocados sliced (half per serving)

Instructions

Season pork chops on both sides with garlic powder, adobo, smoked paprika, and black pepper. Let rest at room temperature for 10 minutes while you prep the escabeche ingredients.
Make the escabeche: heat olive oil in a skillet over low heat. Add sliced onion and cook slowly, stirring occasionally, until fully translucent and silky - about 5 minutes. Low and slow is the rule. Rushed onions turn sharp and bitter.
Add cubanelle pepper strips and garlic. Cook 2 more minutes until softened and fragrant.
Add apple cider vinegar and stir to combine. Let cook together 30 seconds. Season with salt and cracked black pepper. Stir in cilantro and olives if using. Remove from heat and set aside.
Heat avocado oil in a cast iron or heavy skillet over medium-high heat until very hot. Sear pork chops 3-4 minutes per side without moving them - you want a deep golden crust. Internal temperature should reach 145F. Remove and rest 3 minutes.
Spoon warm escabeche generously over the pork chops. Let it sit 2 minutes so the marinade absorbs into the meat.
Make the Dominican salad: toss cabbage, tomato, onion, and cucumber with olive oil, vinegar, salt and pepper.
Plate each chop with escabeche spooned over the top. Serve alongside Dominican salad and half a sliced avocado. Spoon any remaining escabeche over the avocado and salad as a dressing.

Nutrition

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