Chuletas De Puerco Criollas Recipes
PUERTO RICAN FRIED PORK CHOPS
These Puerto Rican Fried Pork Chops are juicy, crisp and full of flavor. Plus, they cook up in less than ten minutes!
Provided by Rebekah | Kitchen Gidget
Time 15m
Number Of Ingredients 9
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 CERDO A LA CRIOLLA (PORK CHOPS IN CREOLE SAUCE)
Chuletas de Cerdo a la Criolla is a dish that I enjoyed growing up in Colombia and now often cook at home. Pork Chops cooked with a sauce made with spices, onions and tomatoes makes for a warm and satisfying dinner. I love serving it with white rice, which soaks up the delicious sauce. However,.
Provided by Erica Dinho
Categories Main Course
Number Of Ingredients 9
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.
CHULETAS DE PUERCO CRIOLLAS
Yield 4
Number Of Ingredients 10
Steps:
- Season the chops with salt and pepper. In a mortar, crush the garlic, oregano and cumin together into a paste. Rub the chops with this paste, place in a glass bowl, pour the OJ over and cover with sliced onions. Cover and refrigerate 2-3 hours. Remove the chops from the marinade, pat dry with paper towels and reserve the marinade. In a large skillet, heat the oil over medium heat and brown the chops on both sides. Add the sherry and reserved marinade and the onion slices. Cover and cook until chops are tender -- about 20 minutes.
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