Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)

Name: Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)
Yield: 4
Ingredients: 3 Tomato; 2 Onion; 3 cloves Garlic; Mustard; Salt; Black pepper; 2 tablespoons Vegetable Oil; 0.25 cups Coriander; 1 tablespoon Ground Cumin; 4 Pork Chops

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Contains allergens

Mostaza

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 4 (estimated)

Nutrition facts

Protein38 %43 g
Carbs12 %13 g
Fat50 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	458 kcal	115 kcal
Protein	43 g	10.8 g
Carbs	13 g	3.3 g
Fat	25 g	6.3 g

One serving is about 397 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty31/100
Recipe completeness40/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Pork - Colombia

Ingredients

3 Tomato (diced)
2 Onion (sliced)
3 cloves Garlic (Crushed)
Mustard (Melted)
Salt (To taste)
Black pepper (To taste)
2 tablespoons Vegetable Oil
60 ml CorianderOriginal: 0.25 cups
1 tablespoon Ground Cumin
4 Pork Chops

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.
Refrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.
In a large skillet, heat the oil over medium heat. Place the pork chops into the skillet and cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.
Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed. Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning. Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.