CHULETAS GUISADAS (PUERTO RICAN STEWED PORK CHOPS)
These savory, tender Chuletas Guisadas (Puerto Rican Stewed Pork Chops) are cooked in a delicious sofrito tomato based sauce and then smothered with onions, peppers and cilantro. Makes the perfect sauce to serve along with a steaming bowl of rice!
Provided by Mexican Appetizers and More
Categories Dinner
Time 40m
Number Of Ingredients 21
Steps:
- Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.NOTE: If you do not have a mortar and pestle, minced garlic finely and combine with oregano and oil.
- Season each pork chop with the marinade.
- Sprinkle each pork chop on both sides with adobo.Let the pork chops marinade for 15 minutes (or even overnight).
- Heat 2 tablespoons of oil in a large skillet over medium high heat.
- When oil is hot, add the pork chops and fry on each side until golden brown.
- Top with sofrito, sazon, minced garlic, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.
- Flip pork chops and cook for 5 minutes on medium low and cover with a lid.
- After 5 minutes, add the 2 cups of water, keep heat on medium low and cover again. Cook for 30 minutes or until pork chops are soft and tender.
- After 30 minutes, top the pork chops with the peppers and onions. Cook for 5 minutes or until veggies are to your liking.
- Stir in cilantro and taste for salt. Add a little salt if needed.Serve pork chops immediately.
Nutrition Facts : ServingSize 5 g, Calories 359 kcal, Carbohydrate 7 g, Protein 40 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 122 mg, Sodium 387 mg, Fiber 1 g, Sugar 2 g
CHULETAS DE PUERCO (PORK CHOPS) WITH SAUCE AND AVOCADO
This Cuban pork chop recipe is based on one by Three Guys from Miami blog. It requires some marinade time (not included in prep time below), so advance planning is necessary.
Provided by PanNan
Categories Cuban
Time 30m
Yield 6 pork chops
Number Of Ingredients 17
Steps:
- Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
- Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
- Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
- Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.
Nutrition Facts : Calories 611.4, Fat 38.9, SaturatedFat 8.9, Cholesterol 137.3, Sodium 717.7, Carbohydrate 17.6, Fiber 4.4, Sugar 5.3, Protein 43.9
GRILLED PORK CHOPS (CHULETAS ASADO A LA PARRILLA)
Delightful citrus and spicy grilled chops. From a Latin American web site; posted for ZWT3. Note: Prep time does not include marinate time.
Provided by Caroline Cooks
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Rub both sides of chops with adobo.
- Place chops in a deep baking dish. In a separate bowl, mix together orange juice, lemon juice, vinegar, and garlic.
- Pour marinade over chops and turn to coat both sides of chops.
- Let chops marinate in refrigerator for at least one hour or overnight.
- Preheat your grill and grill pork chops over a low to medium low flame. Cook each side for about 10-15 minutes per side.
- The pork chops are done when meat is white and has reached an internal temperature of 160 degrees F.
Nutrition Facts : Calories 342.1, Fat 18, SaturatedFat 6, Cholesterol 137.3, Sodium 110.1, Carbohydrate 0.6, Protein 41.3
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