Chuletas Contentas (Happy Pork Chops)
Simmered in beer makes a happy chop and rice nice! Complete this easy skillet meal with a tossed green salad and warm tortillas.
6 center-cut pork loin chops, (1/2 to 3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn, or olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups rice, uncooked
4 plum tomatoes, chopped
2 medium jalapeño chiles, minced (or to taste)
1 cup beer, or water *
2 cups chicken broth, or water
fresh cilantro, chopped
- Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.
- Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet.
- Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes.
- Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
- Place pork on top of rice; cover. Simmer 8 or 9 minutes, until internal temperature on a thermometer reads 160°F (70°C). Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.
Makes 6 servings.
*Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed.
Nutritional Information Per Serving (1/6 of recipe): Calories: 510 calories; Protein: 25 grams; Fat: 18 grams; Sodium: 390 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 5 grams; Carbohydrates: 59 grams.
Recipe and photograph provided courtesy of National Pork Board.