|
 |
* Exported from MasterCook *
Chuletas Neo-Boricua
Recipe By :Based on Recipes From La Isla - Rosado
Serving Size : 4 Preparation Time :0:00
Categories : Volume 6-06 June 2003
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 medium pork chops
8 garlic cloves -- peeled
2 teaspoons pepper
2 teaspoons salt
1/2 teaspoon cumin
1 tablespoon oregano -- chopped
1/3 cup olive oil
1 teaspoon wine vinegar
8 medium bay leaf
1 medium onion -- finely chopped
1 small green pepper -- finely chopped
2 stalks celery -- finely chopped
1/3 cup dry sherry
4 medium tomatoes -- finely chopped
1 cup tomato puree
1/3 cup black olives -- sliced
1/3 cup cilantro -- finely chopped
Place pork chops into a pan so that all of them lay flat.
Combine in food processor, garlic, pepper, salt, cumin and oregano. Slowly
add vinegar and then oil. Process to combine, do not make mayonnaise.
Spread this mixture on the pork chops. Place a bay leaf on top of each chop
and cover and refrigerate for 1 hour.
Coat the pan that has the chops with half the oil and use the other
half of the oil to coat another skillet.
Brown the pork chops on both sides, after you remove the bay leaves.
In the other skillet brown onion, pepper, and celery, cook until onion is
transparent. Add sherry and sauté for 1 minute. Add tomatoes tomato puree
and olives.
Add pork chops to the tomato mixture and cover. Simmer on low for 25
minutes. Sprinkle with cilantro and serve.
Recipe Based on: Recipes From La Isla - Rosado
http://wuzzle.org/puerto.html
Contributed to the FareShare Gazette by Gary; 13 June 2003.
www.fareshare.net
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 754 Calories; 50g Fat (60.5%
calories from fat); 50g Protein; 23g Carbohydrate; 6g Dietary Fiber;
147mg Cholesterol; 1570mg Sodium. Exchanges: 0 Grain(Starch);
7 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates.
|
|
