Natural pork cutlets in chili paste in a frying pan
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 424, total fat 19.5 G., saturated fats 5.5 G., proteins 49 G., carbohydrates 13 G., fiber 5 G., cholesterol 145 mg, sodium 1015 mg, sugar 4 G.
Calories 424, total fat 19.5 G., saturated fats 5.5 G., proteins 49 G., carbohydrates 13 G., fiber 5 G., cholesterol 145 mg, sodium 1015 mg, sugar 4 G.
Thin pork loin cutlets are rubbed with chili paste and pan-fried with thin onion rings until golden brown. No marinating is required. Cooking time is just 4 minutes per side, resulting in a juicy, mouth-watering pork cutlet infused with the zesty chili flavor. Pairs perfectly with rice. Quick and delicious, perfect for a weekday dinner.
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 boneless cutlets (about 1 kg total), trimmed
- 2 large onions
- 1/3 cup New Mexico chili powder
- 0.5 tsp dried oregano
- 0.5 tsp ground cumin
- 1/4 tsp ground cloves
- 2 cloves garlic, crushed
- Vegetable oil, for frying
- Spanish rice, for serving (optional)
We recommend
Cooking the dish according to the recipe:
- Coarsely chop half an onion and place in a blender along with chili powder, 1.5 teaspoons of salt, oregano, cumin, cloves, and garlic. Blend, adding about 1/3 cup of water to form a thick paste.
- Slice the remaining onion and a half into thin rings and place in a bowl with the chili paste and pork; stir to coat.
- Lightly oil a large cast-iron skillet or grill pan over high heat. Place 4 pork chops in the skillet and surround them with half the onions. Cook until the pork begins to brown on the outside and is cooked through, about 4 minutes per side.
- Repeat with the remaining pork cutlets and onions. Serve with rice.
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