Chuletas a La Jardinera (Garden Pork Chops)

In memory of all the gardens across our great country that are beginning to wither and succumbing to the cooler temperatures, these chops are for you.  This is a recipe that you will find in almost every Puerto Rican cookbook, but it is a dish that is under appreciated.   I think it is becaue when you look at it, it doesn’t “look” like a Latin or Puerto Rican dish.   It doesn’t fall within the stereotype of rice, beans and plantains.

I can sympathis with this dish, in a way we are kindered spirts, because I too do not meet the Puerto Rican “stereotype”.  At 5′ 8″, with green eyes, fair skin and straight as a board hair, people don’t seem to believe me when I say I am Puerto Rican.  Then to top it off I don’t even have an accent.  In high school I felt like Gulliver in the land of Lilliput sometimes, since all my girlfriends were no taller then 5′ 5″.

A lot of the recipes I found online for this dish called for canned mixed vegetables.  I do not like most canned vegetables, especially green beans, carrots and peas, they are just too briney for my taste.  If you are in a bind and must use canned I suppose that is ok, but if you can get fresh it is so much better.  The green beans and corn maintain that fresh crispness and sweetness that you can’t get from the canned variety.  The pork chops were very tender and the sauce has a great savory sweetness.  I served these chops with some yellow rice and it was fan-tabulous!

I am sad that I didn’t grow up eating more of these pork chops.  I don’t really remember my mother making them…ever.  I am sure she did at one time or another but I have no memory of it.  I would ask her but she is in the middle of the Mediterranean with my aunt right now.   Don’t worry she’s not floating out there aimlessly, she is on a 12 day cruise.  I wish I was on a 12 day cruise of the Mediterranean…Punk!

Print Recipe

Chuletas a La Jardinera (Garden Pork Chops)

• 6 Pork Chops, Center Cut, Bone-in
• 1 large clove garlic, minced
• 1/2 tsp oregano
• 2 tsp salt
• 1 Tbs olive oil
• 1/2 Tbs vinegar
• 1 medium onion, diced
• 1 15 oz can diced tomatoes
• 2 medium carrots, peeled and diced
• 1/2 lb fresh green beans, ends trimmed and chopped
• 1 large ear of corn, shucked

Rinse and clean pork chops. Dry with paper towels and set aside.

Combine garlic, oregano, salt, olive oil and vinegar in a mortar and pestle. Mash until well combined. Pour garlic mixture over pork chops and toss until all chops are well coated on both sides.

Heat a heavy deep skillet or dutch oven over medium-high heat. Working in batches, brown the chops.

After the chops have been browned, place all the chops back into the skillet. Pour tomatoes with their juices and onions over the top. Bring to a simmer, lower heat, cover and cook for 25 minutes. Add carrots and cook, covered, for an additional 5 minutes. Add corn and green beans and cook covered for 10 minutes. Then remove the lid and cook, uncovered, for a final 10 minutes.

Serve pork chops hot with vegetables over top.

Southwest Eggrolls with Avocado Creme Dip

I would have had this post up earlier but Hubby and I decided to go for a ride on his bike.  It was a beautiful night and perfect to go for a ride.  I wish I could get a photo of us riding on the bike but it is hard to be in two places at the same time.

Well this evening I thought I would convert a previous recipe of Spicy Lime Chicken with Black Bean and Corn Salsa into some Southwest Eggrolls.  One of my favorite dishes from Chili’s is their Southwest Eggrolls.  I was craving these suckers but I didn’t want to go out.  I had some eggroll wrappers sitting in my refrigerator for forever now and I figured it was time to get some use out of them.

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Roasted Red Pepper Corn and A Giveaway!

Are you feeding a small army and you need a side that take little effort but not ho-hum?  This is what you are looking for, it is super easy and super delicious.  If you are a fan of corn you will be a fan of this.  

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Spicy Lime Chicken with Black Bean and Corn Salad

Grilled Spicy Lime Chicken with Black Bean Salad

1/3 cup lime juice
1/2 cup chopped fresh cilantro
1/4 cup olive oil
2 chipotle chiles, roughly chopped, plus 2 tablespoons adobo sauce (I had a puree of chipotle chilies and just did 1 tablespoon)
1 tablespoon honey
3 medium garlic cloves, minced
2 teaspoons ground cumin
Salt and pepper
8 boneless, skinless chicken thighs or breasts
2 (16-ounce) cans black beans, drained and rinsed
1/2 cup chopped scallions (or red onion)
1 red bell pepper, sliced thin
1 ripe avocado, sliced thin (optional)
Lime wedges for serving

Light grill, or heat grill pan to medium. (I used my sweet cast iron pan that I won from Foodbuzz.com) Whisk lime juice, cilantro, oil, chiles and sauce, honey, garlic, cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in small bowl.

Toss chicken with 1/4 cup lime juice mixture in separate large bowl. Season with salt and pepper. Marinate chicken in refrigerator while grill (or grill pan) continues to preheat.

Toss beans, scallions, red pepper, and avocado with 1/4 cup lime juice mixture in serving bowl. Season with salt and pepper to taste.

Grill chicken over very hot fire (or in grill pan) until well-browned on both sides and cooked through, 8 to 13 minutes. Transfer chicken to serving platter and drizzle with remaining lime juice mixture. Serve immediately with black bean and avocado salad

 

This dish was a hit!  It was even better the next day because the chicken got to sit in the sauce…..Mmmmmmm good! I loved the way the flavors blended and the hint of smokey heat from the chipotle.