Chuletas Contentas (Happy Pork Chops)
Recipes » Main Dish » Meat - Steaks and Chops
At the end of this meal, The Pork Chops Won't Be the Only Happy Ones
"I made this tonight and it was a big hit with my guests. I used 3 thick cut chops and 1 thin cut chop just to see if there was any difference. Definitely go with the thick cut chops! They were much juicier and more tender than the thin cut chop. I poked a few holes in each chop before browning them. I recommend browning them for a bit longer than the recipe says; I also took them out of the pan with the rice mixture and browned them again right before I served them -- I would recommend doing that. I also added some cumin, cayanne pepper, and doubled the jalapenos. Great recipe, easy to make!" - LarissaTrueYield: 6 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pork
100% would make again (reviews)
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Notes Chuletas Contentas (Happy Pork Chops) Preparation
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeo chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer 8 or 9 minutes. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
Notes
Republished with Permission, National Pork Council
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Chuletas Contentas (Happy Pork Chops) Reviews
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This was really good. I seasoned the chops with salt, pepper, & garlic before I seared them. I added portobello mushrooms & small red & yellow diced peppers to the rice along with a little ancho chile ppowder.
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Really.good...turned out.alot better then I taught it would..i uploaded a pic of it in a bowl..served with avocado and warm tortillas
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I made this tonight and it was a big hit with my guests. I used 3 thick cut chops and 1 thin cut chop just to see if there was any difference. Definitely go with the thick cut chops! They were much juicier and more tender than the thin cut chop. I poked a few holes in each chop before browning them. I recommend browning them for a bit longer than the recipe says; I also took them out of the pan with the rice mixture and browned them again right before I served them -- I would recommend doing that. I also added some cumin, cayanne pepper, and doubled the jalapenos. Great recipe, easy to make!
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Came out moist and tender very easy to make absolutely loved this recipe will make again
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Very nice recipe. Especially liked the flavorful rice.
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This was a quick dish to prepare and fun to make. The porkchops came out tender and the rice had a good flavor. Next time I'll rub a little salt and pepper on the chops before searing, and maybe stir a dash of each into the rice before putting the chops back in at the end. Otherwise, it's perfect.
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The rice was scrumptious but the pork chops were chewy. Not really a fan of steamed chops. I pan fried a pork chop separately for a picky eater and was told that pork chop was melt-in-your-mouth tender. The rest were not. Next time I'd pan fry the chops and add them to the pan for just a few minutes after they were completely cooked.
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This recipe was pretty simple and quite good. I used three jalapenos, but almost nothing is too hot for me. The rice was perfectly done and the loin chops I used were tender and tasty.
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added pickled banana peppers n muchroomms (fresk s---ake)n a habrenero n it was great for those not faint of heart.
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I used a can of diced tomatoes instead of plum tomatoes, sliced red bell peppers in place of jalapenos, and just the chicken broth for liquid. Will definitely make this again!
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Republished with Permission, National Pork Council
[I posted this recipe.] |
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