Appearance
Chuletas
Ingredients
Pork Marinade
- ½ teaspoon black peppercorns
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 Large Garlic Cloves
- 1 Tablespoon Olive Oil
- 4 or 5 pork chops
Sauce
- 3 fresh Roma tomatoes diced
- 1 medium onion diced
- 1 (or 2) jalapenos diced
- 1 cup (8oz chicken stock low sodium)
- ½ Tablespoon cilantro
- ¼ teaspoon MSG (optional)
- Ground cumin to taste (I’d guess I use ¼ maybe ½ teaspoon)
- Salt to taste
Directions
Pork Marinade
- Pound your 4/5 porkchops thinner
- Take the 1/2 teaspoon peppercorns and crush them in a mortar and pestle
- Add and grind until in a smooth paste
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 Large Garlic Cloves
- 1 Tablespoon Olive Oil
- Rub each of the pork chops with the paste on both sides
- You can rest them overnight in the fridge for better flavor
- Heat a large skillet over medium heat
- Add porkchops to the pan cooking them thru (~3 minutes per side)
- Remove porkchops from the pan and let rest off to the side while you make the sauce
Sauce
- Dice (ensure separated)
- 1 medium onion
- 3 Roma tomatoes
- 1 (or 2) Jalapenos
- Add onion to the pan over medium heat and cook stirring constantly for 2 minutes
- Add Jalapenos toss until onions turn translucent
- Add tomatoes and a pinch of salt
- Let cook until tomatoes start to char a bit (maybe 5 minutes)
- Stir until tomatoes lose their consistency
- Remove sauce from the pan and blend in a blender until smooth with ½ Tablespoon of Oregano
- Add blended sauce back to the pan over low heat using the 1 cup of chicken stock and some water to rinse the blender
- Add cumin to taste and MSG (see note about saltiness)
- Add the cooked porkchops and let simmer on low heat for 30 minutes to an hour or until the sauce has reached a thickened consistency
Notes
- Chicken stock is optional but highly recommended. If you do not use chicken stock I would use more salt in the beginning of making the sauce
- You can make the sauce ahead of time
- King Soopers has 5 porkchop packs for $5
- After adding salt and you think it is still not salty enough consider adding an acid such as vinegar to bring out the flavor of the sauce more