Carnitas Pork Chop

yields 2

Pickled Red Onions

Cilantro White Bean Purée

  • 1 can cannelini beans drained and rinsed
  • 1 jalapeño seeded and diced
  • 1 garlic clove chopped
  • 1 T cilantro chopped
  • 1/2 C chicken stock
  • 1 T butter

Melt 1 T of butter in sauce pan at medium heat.  Add garlic, jalapeño and salt & pepper to taste; cook until translucent.  Add cannelini beans and 1/2 cup of chicken stock.  Cook until simmer; add cilantro and turn off heat.  Allow beans to cool slightly; add to blender and purée.  Season with salt, if needed.  

Pork Rib Chop

  • 2 bone-in pork rib chops (8-10 oz. each)
  • 2 T butter


  • 1 yellow onion chopped
  • 1 bunch cilantro stems chopped
  • 1 C orange juice
  • 1/4 C half & half
  • 1/2 C water
  • 2 garlic cloves
  • 1 T honey
  • 1 t dried oregano
  • 1 T salt

Purée all marinade ingredients.  Marinate both chops for 3 hours in fridge.  After marinade, remove both chops and pat dry; discard marinade.  Pre-heat large cast iron skillet at medium high heat.  Add 2 T of butter to skillet.  Season all sides of chops with salt and pepper; add chops to skillet.  Cook chops on one side; approx. 4 minutes.  Flip both chops, turn heat down to medium.  Baste chops, and continue cooking until internal temp reads 140°.  Rest chops for 5 minutes.


Smear white bean purée on plate. Place pork rib chop on top of beans.  Garnish with pickled red onion & cilantro.


cocktail: Cilantro Margarita

beer: pilsner