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