Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)
Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce) — a savory pork recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dinner
Ingredients
- 4 g pork chops
- 2 tbsp vegetable oil
- 3 clove crushed garlic
- 1 tsp mustard
- 1 tbsp ground cumin
- 3 g tomato
- 2 g onions
- 0.25 g cilantro
- 1 pcs to taste salt
- 1 pcs to taste black pepper
Instructions
- Put the pork chops into a resealable zip-top plastic bag with the mustard, cumin, garlic, salt, and pepper; seal the bag and knead it to coat the chops thoroughly.
- Chill the sealed bag in the refrigerator for 1 hour or up to overnight.
- Warm the oil in a large skillet over medium heat.
- Add the pork chops to the skillet and sear for 3 minutes on each side.
- Transfer the pork chops from the pan to a warm plate and set aside.
- If necessary, add another tablespoon of oil to the same skillet, then add the onions and tomatoes.
- Cook the onions and tomatoes over high heat, stirring often, for 5–7 minutes, until they are browned and softened.
- Return the reserved pork chops to the skillet, cover, lower the heat to medium-low, and simmer about 15 minutes until the pork is tender and just barely pink in the center.
- Divide the chops among plates, spoon the pan sauce over them, sprinkle with cilantro, and serve immediately.