Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)
A Colombia dinner. Ready in about 1 hour 46 minutes. Difficulty: medium.
- 1 hr 21 minPrep (about)
- 25 minCook (about)
- 1 hr 46 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
Main ingredient
- 6 pork chops
Fresh & other
- 5 cloves garlic
- 5 tomatoes Shopping tip: Fresh or canned both work (14.5 oz can of diced = about 4 tomatoes).
- 3 onions
- ⅓ cup cilantro Shopping tip: Fresh cilantro (UK: coriander). Use the leaves and soft stems.
Sauces & oils
- 3 tbsp vegetable oil
- Melted mustard
Spices & seasonings (3): ground cumin, salt, black pepper
- 1 ½ tbsp ground cumin
- To taste salt
- To taste black pepper
How to make it
Steps in our own plain words.
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Place your pork chops in zip lock plastic bag.
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Add the pepper, salt, garlic, cumin and mustard.
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Refrigerate for 1 hour or overnight.
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Be sure the pork chops are covered.
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Heat the oil over medium heat in a large pan.
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Place the pork chops into the pan.
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Cook for 3 minutes per side.
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Remove the pork from the pan.
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Keep aside on a warm plate.
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Add your onions and tomatoes to the same pan where the pork was browned, adding an more tablespoon of oil if needed.
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Cook on high heat for about 5-7 minutes until browned and softened.
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Stir often to avoid burning.
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Add the reserved cooked pork chops.
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Cover.
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Turn the heat down to medium-low.
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Simmer till your pork is tender plus barely pink in the center, around 15 minutes.
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Split it between plates.
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Spoon the sauce over the top.
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Add the cilantro.
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Serve right away.
On the side: Green salad
A side we added to round out the meal. It is not part of the original recipe.
How to make it (10 min)
- Rinse the salad greens. Slice the cucumber.
- Put it all in a bowl and toss with the dressing just before eating.
More pork recipes
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.