Chuletas De Cerdo A La Mexicana Recipes

PORK CHOPS A LA MADRILENE (SPANISH PORK CHOPS)

Steps:

• Gather the ingredients.
• Preheat the oven to 425 F.
• Finely chop the garlic, parsley, and onion. Combine them together in a medium mixing bowl.
• Season with the paprika, pepper, and salt. Moisten the mixture with 3 tbsp. of olive oil. Don't add too much oil; it should be a fairly thick consistency.
• Grease a roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the mixture and place in roasting pan . Spoon any remaining onion mixture between the chops.​
• Roast in a hot oven for 12 minutes. Turn chops over, piling the onion mixture on top of the chops again and roast another 12 to 13 minutes. If pork is cooked, but onion mixture is not fully cooked, quickly saute onion mixture in a heavy-bottomed frying pan until cooked.
• Serve the pork chop and herb sauce on top. Add mashed potatoes or roasted paprika potatoes on the side for a wonderful Spanish dinner.
• Enjoy!

MEXICAN PORK CHOPS (CHULETAS DE PUERCO A LA MEXICA

Steps:

• 1. Trim fat from pork chops. Heat 1 Tbsp. oil in skillet and brown pork on both sides about 5 minutes over high heat. Remove meat and drain fat.
• 2. Mix the diced green chilies, chopped tomatoes, undrained corn and undrained kidney beans, the rice, salt and pepper in a skillet. Bring to a boil for 1 minute. Put in a 9 x 13 inch baking dish and put pork chops on top. Cover with foil, bake in oven at 350. Uncover and bake 10 more minutes til rice is cooked.

CHULETAS DE CERDO A LA MEXICANA

Steps:

• Cocina las chuletas en una sartén grande antiadherente, rociada con aceite en aerosol, a fuego medio-alto de 2 a 3 minutos por lado o hasta que esté dorada por ambos lados.
• Mezcla la salsa, los cacahuates, el cacao y la canela; esparce esto sobre las chuletas. Reduce el fuego a medio-bajo; cocínalas durante 5 minutos o hasta que las chuletas estén totalmente cocidas (160°F) y la salsa esté espesa, volteando las chuletas y revolviendo la salsa a los 3 minutos.
• Espolvorea las chuletas con el cilantro picado.

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

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.