![]() ![]() Cook pork chops until browned on both sides and almost cooked through remove from pan and set aside. In a heavy frypan, heat oil over medium-high heat. * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. To Print or Pin the Recipe, or to Post and/or Read Comments They actually came out very tender, however. ![]() Cooking the chops for 20 minutes seemed like a long time to us (we usually pan-fry them for 4 minutes on a side). We browned the chops in the skillet and baked them with the marinade in a baking dish in the oven at 350F instead. Cooking with the marinade that the raw meat was in is okay since you'll be cooking it for 20 minutes. Taken from Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwartz. Add reserved marinade, including the onions,cover, and cook until the chops are tender, about 20 minutes. In a large skillet, heat the oil over medium heat until fragrant, then brown the chops on both sides. 2) Remove the chops from the marinade, pat dry with paper towels, and reserve the marinade. Rub the chops with the garlic paste, place in a non-reactive bowl, pour the orange juice over, and cover with the sliced onions. In a mortar, crush the garlic, oregano, and cumin together into a paste. lime and lemon juiceġ) Season the chops with pepper. eachġ/4 cup sweet orange juice mixed with 1/8 cup ea. (serves 6)įrom Print or Pin the Recipe, or to Post and/or Read CommentsĬhuletas de Puerco Criollas (Cuban Pork Chops)Ĩ thin center-cut pork chops, about 4 oz. This is a classic French provincial dish often served as hors d'oeuvres. To serve, remove the top coating of fat, garnish with bay leaf and serve with celery sticks as a scoop or roll a little in a lettuce leaf and eat with fingers. ![]() They will keep in fridge this way for up to 2 weeks. If serving later pour over the remaining fat and allow to set over the top of the meat mix. If serving the same day, leave in fridge to cool until ready to serve. Correct the seasoning and spoon the mixture into ramekins, smoothing over the tops with back of a spoon. Pass the meat through the finest blade of your mincer or put through food processor.Place the minced meat into a bowl and beat in half of the reserved liquid with a wooden spoon. Lift out meat with a slotted spoon, strain liquid and keep to one side. Add water, bring back to the boil then simmer gently for about 45 mins or until the liquid has reduced by almost half. Place meat in a heavy based saucepan with the lard and bayleaves. Cut pork into 1 inch pieces, place in a bowl and season generously with freshly ground black pepper. ![]()
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