Bone-in pork loin with banana puree

Ingredients:

• 6 thin natural pork cutlets on the bone
• 1/2 cup dry white wine
• 2 cups dark (brown) chicken broth
• 4 crushed cloves of garlic
• 1 teaspoon of salt
• 1/4 tsp ground black pepper
• 1/2 teaspoon dried oregano leaves
• 1/4 cup orange juice
• 1/4 cup lime juice
• 3 tbsp. l. olive oil
• 4 tbsp cold diced butter
• Plantain Puree with Chicharone (see recipe below)

Plantain Puree with Chicharone:

• 4 green plantains
• 30-60 g of broken or finely chopped chicharones (fried pork rinds)
• 2 liters of water
• Salt
• Juice of 1 lime
• 6 - 8 tbsp olive oil (portions)
• 1/2 cup cream
• 4 crushed cloves of garlic

Preparation:

1. Place the pork chops in a resealable plastic bag. Using a mortar and pestle, crush the garlic, salt, pepper, and oregano into a paste. Transfer to a small bowl and add the orange juice, lime juice, and white wine.
   
   Pour the garlic-citrus mixture over the pork and seal the bag tightly. Turn the pork over several times to ensure it's completely coated with the marinade, and refrigerate for an hour.
2. Remove the pork chops from the refrigerator and let them come to room temperature for 20 minutes. Pour the marinade into a small bowl and set aside. Remove the meat from the bag and pat dry with a paper towel.
   
   Heat a large skillet over medium-high heat and add oil. Once hot, add the patties in batches and fry until browned and cooked through on both sides, 2-2.5 minutes per side. Transfer the meat to a large plate and cover while you cook the remaining patties.
3. Pour the remaining marinade into the pan and cook until the liquid has almost completely evaporated. Add the chicken broth and bring to a boil again. Cook until the sauce has reduced enough to run off the back of a spoon, about 8 more minutes.
   
   Add the butter and stir. After adding the butter, do not allow the sauce to boil. Serve the pork chops with the sauce poured over them and topped with the chicharone-topped plantain purée.
   
   Plantain Puree with Chicharone: In a large saucepan, bring at least 2 quarts of salted water to a boil.
4. While the water is heating, peel the plantains. Using the tip of a knife, make a slit in the peel along the length. Cut the plantains into 5 cm long pieces and peel each one. Rub the pieces completely with lime juice and place them in a large bowl.
   
   When the water comes to a boil, add the plantains, pour in the remaining lime juice, and simmer until the plantains are very soft, about 25 minutes. Drain. Pour 2 tablespoons of olive oil into the hot skillet and add the garlic. Cook, stirring, until fragrant, 1-2 minutes.
   
   Using a potato masher, mash them until they form a lumpy puree. Add olive oil to taste and, if necessary, warm water until the puree has the consistency of potato puree. Season with salt to taste. Serve immediately, sprinkled with crumbled parsley. chicharone or cracklings.