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Chuletas Contentas (Happy Pork Chops)

 
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Times:

15 minutes prep, 20 minutes cook
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Ingredients:

6 center-cut pork loin chops, (1/2- 3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups rice, uncooked
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced (or to taste)
1 cup beer , OR water
2 cups chicken broth, OR water
fresh cilantro, chopped
Cooking Directions Icon

Cooking Directions:

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, jalapeño 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, until internal temperature on a thermometer reads 160 degrees F. Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Serves 6.

*Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.

Serving Suggestions Icon

Serving Suggestions:

Complete this skillet meal with a tossed green salad and crusted bread.

Nutrition Icon

Nutrition:

Calories: 510 calories
Protein: 25 grams
Fat: 18 grams
Sodium: 390 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 5 grams
Carbohydrates: 59 grams
Random Cooking Tip:
Do not overcrowd pork cuts when sautéing. Leaving space between them will allow them to brown and cook more evenly.

 
 
 
 
 
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Buying/Handling/Storing Tip:

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.


More Butcher Tips
About the Cut

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.


Learn About the Pork Cuts
Cooking Method: Braising
COOKING BASICS:
1. Coat meat lightly with seasoned flour, if desired.
2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.
3. Cover meat with desired liquid(s).
4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.
5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

More about this cooking method
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