Natural pork cutlets with rice and beans
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 678, total fat 27 G., saturated fats 8 G., proteins 47 G., carbohydrates 64 G., fiber 8 G., cholesterol 120 mg, sodium 364 mg, sugar 0 G.
Calories 678, total fat 27 G., saturated fats 8 G., proteins 47 G., carbohydrates 64 G., fiber 8 G., cholesterol 120 mg, sodium 364 mg, sugar 0 G.
Natural pork loin cutlets are the perfect ingredient for a quick, delicious, and special dinner, perfect for a weekday evening or a family celebration. You can choose boneless cutlets, but they'll look even more sophisticated with the bone in. The pork is pierced in several places, coated with tomato sauce, and grilled for a few minutes until golden brown. Serve with rice and black beans, using the same tomato sauce used to fry the pork.
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:
- 8 thin natural pork cutlets, bone-in or boneless (1 - 1.2 kg)
- 2 tbsp. l. olive oil
- 1 green bell pepper, diced
- 1 onion, diced
- 6 cloves garlic, chopped
- 2 tsp ground cumin
- 1 can (220 g) of tomato sauce
- 1 cup parboiled white rice
- 1 can (425 g) black beans (drained)
- 1 tbsp. apple cider vinegar
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Cooking the dish according to the recipe:
- Preheat the oven to broil. Heat the olive oil in a medium saucepan over medium-high heat. Add the bell pepper, onion, garlic, cumin, salt, and black pepper and cook until the vegetables are slightly softened, about 3 minutes. Add the tomato sauce and 1/2 cup of water and bring to a boil.
- Set about half the tomato mixture aside in a bowl. Add 3/4 cup water and rice to the pan and bring to a boil. Add the beans along with the juices from the can, stir, and reduce the heat to low. Cover and simmer, undisturbed, until the rice is tender, about 15 minutes. Remove from heat and let stand, covered, for another 5 minutes.
- Meanwhile, pierce the pork chops with a fork and season with vinegar, salt, and black pepper to taste. Place on a foil-lined baking sheet. Pour the reserved tomato mixture over the pork and turn the chops over to coat on all sides. Grill, without turning, until browned, about 8 minutes.
- Fluff the rice and beans with a fork. Season with salt and pepper to taste. Divide the pork chops, rice, and beans among plates and pour over the pan juices.
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