Chuletas De Puerco Pork Chops With Sauce And Avocado Food

CHULETAS DE CERDO A LA CRIOLLA (PORK CHOPS IN CREOLE SAUCE)

Steps:

• Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.
• Refrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.
• In a large skillet, heat the oil over medium heat. Place the pork chops into the skillet and cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.
• Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed. Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning. Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.

PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F.
• Finely chop the garlic, parsley, and onion. Combine them together in a medium mixing bowl.
• Season with the paprika, pepper, and salt. Moisten the mixture with 3 tbsp. of olive oil. Don't add too much oil; it should be a fairly thick consistency.
• Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan . Spoon any remaining onion mixture between the chops.​
• Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked.
• Serve the pork chop and herb sauce on top. Add mashed potatoes or roasted paprika potatoes on the side for a wonderful Spanish dinner.
• Enjoy!

PUERTO RICAN FRIED PORK CHOPS

Steps:

• Evenly sprinkle both sides of pork chops with vinegar, adobo, garlic, pepper, and sazón (if using).
• In a large pan, heat oil at medium high heat and sear chops on each side, about 1-2 minutes per side.
• Reduce heat to medium and cook 5-6 minutes more, turning halfway through. Serve with Stouffer's Macaroni & Cheese and a green vegetable.

CHULETAS DE PUERCO (GRILLED CUBAN STYLE PORK CHOPS)

Steps:

• In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt and pepper to make the mojo marinate. Place pork chops in a deep baking dish in a single layer and sprinkle them with salt on both sides. Pour mojo over the pork chops, cover the dish with plastic wrap and refrigerate for a minimum of 2 hours or best if over night.
• Preheat the grill to high heat. Grill the pork chops, 3 to 4 minutes per side, until browned and the center of the pork is no longer pink. The pork chops are done when the pork’s internal temperature (using an instant read thermometer ) reaches 160 degrees.
• In the meantime, add oil to non-stick fry pan and sauté the onion till just translucent. Set aside.
• Remove the pork from the grill and transfer to a serving platter. Top with the sautéed onions and squeeze lime juice over the top. Serve immediately.

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.

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.