Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)
Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce) requires around 45 minutes from start to finish. This recipe makes 4 servings with 398 calories, 37g of protein, and 23g of fat each. For $1.81 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. This recipe from My Colombian Recipes requires salt and pepper, cilantro, garlic cloves, and onions. 137 people have tried and liked this recipe. It works well as a sauce. It is a good option if you're following a gluten free, dairy free, and whole 30 diet. Overall, this recipe earns an outstanding spoonacular score of 85%. Similar recipes include Pork Chops with Prune Sauce (Chuletas de Cerdo con Salsa de Ciruelas), Colombian-Style Pork Chops (Chuletas de Cerdo), and Chuletas de cerdo con salsa de mango verde.
Servings: 4
Ingredients:
4 bone-in pork chops
1/4 cup chopped cilantro
3 garlic cloves, minced
1 tablespoon ground cumin
1/2 tablespoon mustard
2 medium onions, cut into slices
Salt and black pepper
3 tomatoes, diced
2 tablespoons vegetable oil
Equipment:
ziploc bags
frying pan
Cooking instruction summary:
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.
Step by step:
1. Place the pork chops in a zip lock plastic bag.
2. 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.
3. Place the pork chops into the skillet and cook for 3 minutes per side.
4. Remove the pork from the pan and keep aside on a warm plate.
5. 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.
6. 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.
Nutrition Information:
covered percent of daily need
