Chuletas De Cerdo Con Pimientos Glaseados Recipes

SENCILLAS CHULETAS DE CERDO GLASEADAS

Sencillas chuletas de cerdo glaseadas image

Un bocado de estas jugosas chuletas de cerdo ligeramente glaseadas le encantará a tu familia.

Provided by My Food and Family

Categories Casa

Time 55m

Yield Rinde 4 porciones.

Number Of Ingredients 6

Ingredients

1 lata (14-1/2 oz) de caldo de pollo sin grasa y reducido en sodio
1 taza de arroz integral, sin cocer
3 tazas de floretes de brócoli pequeños
1/4 taza de jugo de naranja
3 de almíbar con sabor a arce o para panqueques
2 de almendras, en rebanadas, tostadas

Steps:

Haz hervir el caldo con el arroz en una cacerola mediana a fuego medio-alto. Tapa la olla y cocina esto a fuego a medio-bajo por 30 minutos. Agrega el brócoli y revuelve. Pon la tapa; mantén el hervor por otros 10 ó 15 minutos o hasta que el brócoli esté tierno pero crujiente y el líquido se haya absorbido completamente.
Calienta a fuego medio, entretanto, una sartén grande antiadherente rociada con aceite en aerosol. Agrega las chuletas; cocínalas 4 min. por lado o hasta que estén ligeramente doradas por ambos lados y bien cocidas (160°F). Sácalas de la sartén; tápalas para mantenerlas calientes.
Agrega el aderezo, el jugo de naranja y el almíbar a la sartén. Haz hervir esto a fuego medio-alto; cocínalo 3 min. o hasta que la salsa se reduzca a la mitad. Suelta el arroz con un tenedor; ponlo en los platos. Añade las chuletas; pon encima la salsa y las almendras.

Nutrition Facts : Calories 440, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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