Bold Porkchops with Orange and Green

I love cooking more in my world, compared to places i work. Since my family is from the caribbean, my taste buds go for dishes with bolder flavors, colors and bite. That is probably why i'm in love with asian dishes from certain areas, because of the use of chilis & spices, lemon scented plants, ginger...etc.

Well, here i go: I Went to our local latin butcher shop "carnicero", picked up some porkchops.... about 6. Placed them in a bowl and poured 1 cup of rice vinegar and 1/2 cup of sour orange juice (noooo..not rotten oranges Mixed it well and let it sit, for about 10 mins. This is a tradition in the way my family cleans our meats before it definetly changes the taste, even for the next day,especially for my leftover chickens, i don't like the taste of leftover chicken unless it has been cooked this way. Gooooing back: ohhh...10 minutes up. Add and cover the porkchops with cold water,let it sit for another 5 minutes. Now i will start on my rice. Dice up atleast 1/2 cup of yellow sweet onions. Heat up a pan with 2 tbsp of oil. Sweat down the onions tiltranslucent. Add 1 cup of lima beans and saute some more... 3 minutes later chopped garlic and let that cook for 1 minute.I drain my porkchops and begin to season it with my special dry mix:2 tbsp annatto powder, 1 tsp coriander, 1 tsp garlic powder, 2 tsp cumin, 1 tsp ginger powder, 2 tsp curry powder, 1 1/2 tsp salt , 1/2tsp chyenne and 1 tsp ground black pepper. And combine very well.Now my seasoning for the rice... 1 tsp of cumin, 1 tsp coriander powder, 1 tbsp of curry powder, 2 1/2 tbsp annatto powder, 1/2 groundblack pepper and 1 tbsp of salt. Combine with the beans very well.Add two cups of jasmine rice to the bean mixture, and combine well,you want all that annatto powder to combine with the rice to turn in yellowish orange. Add four cups of water ( at this point i taste my rice water to makesure it is correctly seasoned because that is how my rice will taste :) ) and bring the whole thing to a boil.Now while i'm waiting for that to boil. I get another pot on the stove, heat it up, add 3 tbsp of oil and begin searing off myporkchops. (psss...dont' through awy the rest of that pork seasoningin the it for later!) I turn my oven on to 350.Now that my water is reducing in the rice, i lowered my heat and covered it and just let it cook.Get my broiling pan, took my seared porkchops and layer them on tothe boil pan and popped them in the oven.I took one medium onion, cut the ends off, stood it up. Sliced itright down the middle. Put them flat on my cutting board with one of the halved onion, i have the end piece facing me and began cutting thick slices from right to left. gathered them up and added it to my empty hot pot. Began to saute them up til translucent and a little bit golden brown on the sides, add 2 tbsp of sliced brined jalepenos.*Cough*...becareful if you don't have the fan on, this will make you choke! Quickly sauted it up for 1 minute. Then i add my 1 tbsp of chopped garlic and sauted some more til the garlic became tender. I splashed 3 tbsp of balsamic vinegar (wwwwhhhhaaattt?... yes! and it worked perfectly) and scrapped all that delicous pork chop crackling on the bottom of my pan. Remember that bowl with the pork seasoining slowly add 1 cup and a half of warm water and stir. Added that to my pot and stirred well, and I allowed it to reduce til it brought out nice body and a bold flavor.Checked my porkchops...looks like they are done! Add them back into the pot and baste all my pork chops to get he sauce everywhere. Plus from the broiling pan, i added those juices and all goodies into the pot and mixed well :)Dinner is served! wamm...bamm...thank youuuu mam!

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