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1
Place the pork chops in a plastic re-sealable food storage bag and set aside.
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2
In a mortar and pestle, combine the garlic, salt, pepper, and oregano and form into a paste.
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3
Transfer to a small bowl and add the orange juice, lime juice, and white wine.
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4
Pour the garlic-citrus mixture over the pork chops and seal the bag.
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5
Turn over several times to make sure the pork chops are evenly immersed in the marinade, and refrigerate for 1 hour.
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6
Remove the pork chops from the refrigerator and allow to come to room temperature for about 20 minutes.
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7
Pour the marinade into a small bowl and reserve.
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8
Remove the chops from the plastic bag and blot chops dry with paper towels.
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9
Heat a large skillet over medium-high heat and add the oil.
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10
When hot, add the chops, in batches, and cook until browned on both sides and just cooked through, 2 to 2 1/2 minutes per side.
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11
Transfer pork chops to a large platter and cover loosely while you repeat with the remaining chops.
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12
Set aside.
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13
Add the reserved marinade to the skillet and cook until mostly evaporated.
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14
Add the chicken stock and return to a boil.
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15
Cook until reduced enough to coat the back of a spoon, about 8 minutes longer.
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16
Add the butter and swirl until incorporated; do not allow sauce to boil once the butter has been added.
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17
Serve the sauce ladled over the chops and Mashed Plantains with Chicharrones.
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18
Mashed Plantains with Chicharrones:
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19
In a large pot, bring at least 2 quarts of salted water to a boil.
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20
While the water is heating, peel the plantains.
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21
Using the tip of a knife, make a slit through the skin of the plantain along its entire length.
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22
Cut the plantains into 2-inch lengths and peel the skin off of each piece.
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23
Rub the pieces all over with the lime juice and place into a large bowl.
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24
When the water comes to a boil, add the plantains and any remaining lime juice and cook until the plantains are very tender, about 25 minutes.
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25
Drain them from the cooking liquid and set aside.
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26
Add 2 tablespoons of the olive oil to the hot pot and add the garlic.
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27
Cook, stirring, until fragrant, 1 to 2 minutes.
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28
Return the plantains to the pot and add the cream and garlic.
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29
Using a potato masher, mash them until they are the consistency of lumpy potatoes.
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30
Add more olive oil, to taste and, if necessary, warm water to achieve a mashed potato-like consistency.
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31
Season to taste with salt.
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32
Serve immediately, sprinkled with the crumbled chicharrones.
