Natural pork cutlets with fried Cuban plantains
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 500, total fat 24 G., saturated fats 6 G., proteins 31 G., carbohydrates 43 G., fiber 5 G., cholesterol 94 mg, sodium 611 mg, sugar 19 G.
Calories 500, total fat 24 G., saturated fats 6 G., proteins 31 G., carbohydrates 43 G., fiber 5 G., cholesterol 94 mg, sodium 611 mg, sugar 19 G.
This dish is bursting with vibrant Caribbean flavors, including lime, cumin, oregano, garlic, hot sauce, and sweet plantains for garnish. Rub bone-in pork chops (loin) with the spice mixture and pan-fry for a few minutes. Serve with a side of sweet plantains fried with onions and bell peppers.
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.
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 tablespoons extra-virgin olive oil
- 0.7 kg sweet plantains (yellow with black spots), peeled, quartered lengthwise and cut into pieces
- 1 large red bell pepper, seeded and chopped
- 1 red onion, chopped
- 4 cloves garlic, finely chopped
- Grated lime zest + wedges for serving
- 1 tbsp chopped fresh oregano
- 2 tsp ground cumin
- 4 natural pork chops on the bone (2-2.5 cm thick; approximately 0.8 kg)
- Hot sauce, for serving
We recommend
Recipes with similar ingredients: plantain, sweet pepper, red onion, garlic, lime, oregano, cumin, pork loin, hot sauce
Cooking the dish according to the recipe:
- In a large nonstick skillet, heat 2 tablespoons olive oil over medium-high heat. Add the plantains, bell pepper, red onion, 1 tablespoon salt, and some freshly ground black pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Add half the garlic and cook until golden, about 1 minute; season with salt and pepper to taste.
- Meanwhile, combine the remaining garlic, lime zest, oregano, and cumin in a small bowl. Rub the pork chops on both sides with the mixture and season with salt and black pepper.
- In another large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add the pork and cook until cooked through and golden brown, 3-4 minutes per side.
- Divide the pork and plantains among plates. Serve with lime wedges and hot sauce.
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