How to Make Puerto Rican Pork Chops with Vegetables
Chuletas a la jardinera are a delicious dish which is very easy to prepare but requires a little time. It is originally from Puerto Rico and is a tasty way to eat vegetables and meat at the same time. If you have guests, it is a perfect dish because you can leave it prepared in the morning and simply warm it at mealtime. Its flavor, a mix of sweet and salty, will transport you to a world of flavours to be discovered. In OneHowTo we share with you the Creole recipe for pork chops with vegetables, better known as Puerto Rican Pork chops or chuletas a la jardinera.
The first thing to do to make Puerto Rican pork chops is prepare the marinade. We recommend this marinade: dried oregano, onion powder and pepper. Take the chops and with a brush and extend the marinade on both sides. Add a little salt.
In a pan, pour a little oil and place the chops on both sides. When browned, remove them from the fire.
In the same pan, add the onion cut into thin slices as well as the garlic, tomatoes and a just a bit of the bell pepper. Remove the sauce and put over medium heat about 5 minutes. Add the chops.
Add tomato sauce and put the heat down just a touch. Also add the chicken broth until it covers the chops lightly. Let it all simmer for about 10 minutes, until the chops catch the flavour of the sauce. It is time to add salt.
Add the laurel leaves and wine and let everything simmer for about 30 minutes.
The last step for our vegetable stewed chops is to add the vegetables. You can buy fresh vegetables or if you prefer, buy a bag of frozen vegetables to pour into the dish. It is more comfortable and is also very yummy. Our recommendation is to add these vegetables: corn, mushrooms and peas. You can also add some yummy beans. Let the vegetables cook for about 10 minutes and remove from heat.
And so you have the chops ready. Now you only need to accompany with a nice white rice. You will see how your guests leave their plates traceless and witness how they all love this creole dish!
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