Bite with Belkys: Citrus Brine Pork Chop served with American Moros from Ortanique on the Mile

The Dish: Citrus Brine Pork Chop served with American Moros

The Chef: Cindy Hutson

The Restaurant: Ortanique on the Mile

• 2 garlic cloves
• 1 onion
• 1 tbsp. dried oregano
• 1 tbsp. coriander
• 1 tbsp. cumin
• 1/4 cup salt
• 1 orange
• 1 lime
• 1 lemon
• 3/4 cup honey
• 2 quarts water
• 1 bunch coarsely chopped cilantro

• 2 Pork chops
• Pat butter
• 2 tbsp. yellow pepper
• 2 tbsp. red pepper
• cup of already cooked moros (Spanish rice)
• 2 tbsp. cilantro
• 1 cup demi glace

1. Put all brine ingredients into a large pot and bring to a boil. Let the brine cool. Place meat in it and let it marinade for 12 to 24 hours.

2. Into a hot saute pan, place butter, then add pork chop and pan sear on all sides. Finish cooking the pork by placing it into a 425 degree oven for about 20 minutes.

3. Chop red and yellow pepper and place into already cooked moros rice, which you can buy at most grocery stores.

4. Chop cilantro and add it to the moros. Season with coriander and cumin.

5. Heat up demi glace.

6. Remove pork from oven and slice it.

7. Put rice in mold and place it on plate.

8. Add pork around it.

9. Top with demi glace. Chef Cindy adds her special cuminaoli sauce, yuca chips and garnishes with cilantro.

Serves 2.

Belkys Nerey: "Chef Cindy says this is one of her cuisine of the sun dishes because the dish is a combination of South Florida culture."

Ortanique on the Mile
305-446-7710
278 Miracle Mile
Coral Gables, FL 33134