Natural Spanish pork cutlets with rice

Votes: 1

Time: 30 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 450, total fat 21 G., saturated fats 5 G., proteins 28 G., carbohydrates 35 G., fiber 5 G., cholesterol 73 mg, sodium 940 mg, sugar 2 G.

Rub bone-in pork loin cutlets with a sazon spice mixture and fry until crispy and savory. Serve with Spanish-style rice with green olives, pigeon peas, and tomato paste. Serve garnished with fresh herbs.

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:

2 cups frozen cooked white rice
4 natural pork chops on the bone (1 cm thick; approximately 600 g)
1.5 tsp. sazon seasonings
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3 cloves garlic, finely chopped
1 tbsp tomato paste
0.5 tsp ground turmeric
1 can (425 g) canned pigeon peas, rinsed
1/4 cup halved green olives with pimento pepper
Chopped fresh cilantro, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, long-grain rice, tomato paste, turmeric, Sazon seasoning, olive

Cooking the dish according to the recipe:

Preheat oven to 120°C (250°F). Heat rice according to package directions. Sprinkle pork with sazón seasoning and season with salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons of olive oil. Add pork and cook until browned on the bottom, about 3 minutes. Flip and cook until cooked through, about 1 minute more. Transfer to a baking sheet and place in a warm oven.
Add the remaining 1 tablespoon olive oil to the skillet and reduce heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste, and turmeric. Cook, stirring, until the onion is coated with the paste, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a boil and simmer until the liquid thickens slightly, about 4 minutes. Add the rice and olives and warm through for about 1 minute. Season with salt and pepper to taste.