Pork Chops on the Tigre

Pork Chops on the Tigre

- [Narrator] Today we are traveling through the historic River Paraná. One of the most important rivers of South America. While we travel to our destination, through the arms of the Amazon, I came across the floating market and I bought some lemons and oranges that I needed for my recipe today. These floating markets are typical of the Amazon rivers. The locals do not go out to the market, if not the market comes to them. I arrived to Don Victorio, the property of my uncle, Javier Santordun. This house was made in 1907 by an Italian from Venice, Don Victorio Montalo. Today, I decided to cook pork chops bone-in, marinated with lemon and orange zest, sweet paprika, sea salt, and olive oil. - I sear some spicy chilis on my hot griddle to go with my pork. - Once my pork is seasoned, i finish it with Dijon mustard and fresh oregano leaves on one side, and like this I take them straight to griddle to cook. - As a side for these pork chops, I grated raw carrots and beat root, and seasoned it with olive oil and sea salt. - It's been a long day with a boat ride that was an hour and a half long, but as I sit here tasting my seared pork chops, watching the flowing water and antique houses around me, I couldn't be more grateful to have be cooking here.