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

Pork · world favourite.

Ingredients

• 4 Pork Chops
• 2 tablespoons Vegetable Oil
• 3 Cloves Crushed Garlic
• Melted Mustard
• 1 tablespoon Ground Cumin
• 3 diced Tomato
• 2 sliced Onions
• 1/4 cup Cilantro
• To taste Salt
• To taste Black Pepper

Method

1. Prep and chop — Place the pork chops in a zip lock plastic bag.
2. Add ingredients — Add the mustard, cumin, garlic, salt and pepper.
3. Prep and chop — Refrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.
4. Heat the pan — In a large skillet, heat the oil over medium heat.
5. Prep and chop — Place the pork chops into the skillet and cook for 3 minutes per side.
6. Continue cooking — Remove the pork from the pan and keep aside on a warm plate.
7. Add ingredients — Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed.
8. Stir — Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning.
9. Simmer — 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.
10. Serve — Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.

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