Best Sencillas Chuletas De Cerdo Glaseadas Recipes

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

Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce) image

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

Number Of Ingredients 9

Ingredients

4 bone-in pork chops
2 tablespoons vegetable oil
3 garlic cloves (minced)
1/2 tablespoon mustard
1 tablespoon ground cumin
3 to matoes (diced)
2 medium onions (cut into slices)
1/4 cup chopped cilantro
Salt and black pepper

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 GUISADAS (PUERTO RICAN STEWED PORK CHOPS)

Chuletas Guisadas (Puerto Rican Stewed Pork Chops) image

These savory, tender Chuletas Guisadas (Puerto Rican Stewed Pork Chops) are cooked in a delicious sofrito tomato based sauce and then smothered with onions, peppers and cilantro. Makes the perfect sauce to serve along with a steaming bowl of rice!

Provided by Mexican Appetizers and More

Categories Dinner

Time 40m

Number Of Ingredients 21

Ingredients

2 lbs pork chops (preferably bone in) (rinsed)
3 tbsp sofrito
⅓ cup tomato sauce
3 tsp white vinegar
1 tsp dried oregano
pimiento stuffed olives ((however many you like))
1 lime (juiced)
5 garlic cloves (minced)
1 packet Sazon with Annatto
1 chicken bouillon
adobo (sprinkled on chops)
1 dried bay leaf
¼ tsp salt
handful fresh cilantro (chopped)
1 onion (sliced)
1 green, yellow or red bell pepper (rinsed, seeded and cut in strips)
2 cups water
oil
2 garlic cloves
½ tsp dried oregano
2 tbsp oil (vegetable, canola or olive oil)

Steps:

Add garlic and oregano to a mortar and with the pestle, crush garlic well. Add oil to mortar. Mix ingredients well with a fork.NOTE: If you do not have a mortar and pestle, minced garlic finely and combine with oregano and oil.
Season each pork chop with the marinade.
Sprinkle each pork chop on both sides with adobo.Let the pork chops marinade for 15 minutes (or even overnight).
Heat 2 tablespoons of oil in a large skillet over medium high heat.
When oil is hot, add the pork chops and fry on each side until golden brown.
Top with sofrito, sazon, minced garlic, chicken bouillon, tomato sauce, vinegar lime juice, bay leaf and olives.
Flip pork chops and cook for 5 minutes on medium low and cover with a lid.
After 5 minutes, add the 2 cups of water, keep heat on medium low and cover again. Cook for 30 minutes or until pork chops are soft and tender.
After 30 minutes, top the pork chops with the peppers and onions. Cook for 5 minutes or until veggies are to your liking.
Stir in cilantro and taste for salt. Add a little salt if needed.Serve pork chops immediately.

Nutrition Facts : ServingSize 5 g, Calories 359 kcal, Carbohydrate 7 g, Protein 40 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 122 mg, Sodium 387 mg, Fiber 1 g, Sugar 2 g

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