Try this Chuletas De Puerco Criollas (Cuban Pork Chops) recipe, or contribute your own.
Suggest a better descriptioncombined with 1/8 cup each fresh lime and lemon juice 2 large onions, thinly sliced 1/4 cup pure Spanish olive oil 1/2 cup dry sherry 1. Season the chops with salt and pepper. In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a nonreactive bowl, pour the orange juice over, and cover with the sliced onions. Cover and refrigerate 2 to 3 hours. 2. 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 until fragrant, then brown the chops on both sides. Add the sherry and reserved marinade, including the onions, cover, and cook until the chops are tender, about 20 minutes. Serve hot, accompanied by Moros y Cristianos (see CUBA07.TXT) or Boniatos Fritos (see CUBA08.TXT). Makes 4 servings CHULETAS DE PUERCO CRIOLLAS Cuban Pork Chops File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 | ||
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Calories: 446 | ||
Calories from Fat: 256 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.4g | 38 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 121.2mg | 37 % | |
Sodium 86.2mg | 3 % | |
Potassium 856.7mg | 23 % | |
Total Carbohydrate 4.4g | 1 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 4.2g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 446
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