Chuletas Con Vinagre Daisy Food
SPICY PINEAPPLE VINEGAR - VINAGRE
Provided by Daisy Martinez
Time 1h40m
Yield 1 1/2 quarts
Number Of Ingredients 8
Steps:
- Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible. Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes. Add water, if necessary, to keep the rinds submerged.
- Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.
- Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.
CHULETAS CON VINAGRE (DAISY)
Number Of Ingredients 8
Steps:
- Heat oven to 400 F. Dry pork chops, season both sides with salt & pepper. Beat eggs in bowl until foamy. Dredge in Flour, eggs, then breadcrumbs. Set on baking sheet. Heat 1/2 in oil. Cook pork chopes until golden brown on both sides. Transfer to an 11 x 15 baking dish. Spoon over the chops as much as you like of the onions and peppers from the pineapple vinegat (about 1/2 c.). Drizzle vinegar over chops and bake until no trace of pink remains near bone, about 25 minutes.
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