Natural Tex-Mex Grilled Pork Cutlets

Votes: 1

Time: 2 hours 50 minutes
Complexity: easily
Servings: 4

A tomato marinade with garlic, chili powder, and red pepper flakes gives these pork cutlets a Tex-Mex flavor. Let the meat marinate for a couple of hours or overnight, and it will infuse with all these amazing flavors. Use bone-in pork loin cutlets for grilling. You can grill them on an outdoor grill or in a grill pan, and save the remaining marinade. Reduce it on the stovetop, and it turns into a delicious sauce to serve with the meat. Serve with sautéed cabbage with apple cider vinegar and a little brown sugar. Its sweet flavor will perfectly complement the slightly spicy meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tbsp canola oil, divided
1 tbsp chopped garlic
2 tsp chili powder
0.5 tsp red pepper flakes
1 can (425 g) canned diced tomatoes
0.7 kg natural pork cutlets on the bone (about 5 pcs.)
1 head of white cabbage
2 tablespoons apple cider vinegar
2 tsp. brown sugar

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: garlic, chili seasoning, red pepper flakes, tomatoes, pork loin, white cabbage, apple cider vinegar, brown sugar

Cooking the dish according to the recipe:

In a large zip-lock plastic bag, combine 2 tablespoons of vegetable oil, garlic, chili powder, salt, and black pepper to taste. Add half a can of tomatoes (reserve the remaining tomatoes for the recipe). beef and bean burrito). Add the pork chops, seal the bag, and mix everything together. Place the bag in a bowl and refrigerate for at least 2 hours or overnight.
Preheat an outdoor grill or grill pan over medium-high heat.

Remove the patties from the marinade and sear over medium-high heat for about 4 minutes per side. Pour the marinade into a saucepan, bring to a boil, and simmer until slightly thickened, about 5 minutes.
While the pork is roasting, prepare the cabbage. Shred half a head of cabbage (save the remaining half for the recipe). beef and bean burrito). Heat the remaining 1 tablespoon of oil in a large skillet over medium-high heat. Once hot, add the cabbage and cook until wilted, about 3 minutes. Then add the vinegar, brown sugar, and salt to taste. Stir well and cook until the cabbage is completely wilted and tender, about 5 minutes.
Serve the pork cutlets over the cabbage. Drizzle with the marinade sauce.

Categories:

recipe / Dinner / Main courses / Meat / Grill, barbecue / Grilled pork loin / Grilled meat / Mexican cuisine / American cuisine / Tex-Mex / Sandra Lee

Similar recipes