Chuletas Contentas (Happy Pork 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!" - LarissaTrue
Yield: 6 Ready in 45 minutes
320 people trying soon
|6 centercenter cut pork loin chops; (1/2- to 3/4-inch thick), seasoned with salt and pepper|
|2 tablespoonscorn or olive oil|
|4 clovesGarlic; minced|
|1 smallwhite onion; chopped|
|2 cupsuncooked rice|
|4 plumTomatoes; chopped|
|2 mediumjalapeo chiles; minced (or to taste)|
|1 cupbeer or water*|
|2 cupschicken broth or water|
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.
Republished with Permission, National Pork Council
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