Chuletas De Puerco Grilled Cuban Style Pork Chops Food

CHULETAS DE PUERCO (PORK CHOPS) WITH SAUCE AND AVOCADO

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.

CUBAN PORK CHOPS

Steps:

• Combine the salt, garlic powder, cumin, oregano and black pepper in a small bowl. Stir to combine.
• Place the pork chops on a pan or large plate so they fit without overlapping. Sprinkle one side with half of the prepared seasoning mix and squeeze half the lime juice over the chops. Turn them and repeat on the other side.
• Cover the pan or plate with plastic wrap and refrigerate for at least 30 minutes. Remove the pork chops from the refrigerator at least 15 minutes before cooking to let some of the chill out.
• Heat the canola oil in a large heavy skillet (with a lid) over medium-high heat. Add the pork chops and cook about 2 minutes per side.
• Add ¼ cup of water to the skillet, lower the heat to medium-low and cover. Cook the chops for 15 minutes, turning them half way through the cooking time.
• Uncover the skillet and continue cooking until the liquid reduces and the chops are golden in spots - about 5-7 minutes. Turn the chops so they brown on both sides.
• Serve the pork chops with lime wedges, if desired.

GRILLED PORK CHOPS (CHULETAS ASADO A LA PARRILLA)

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.