Smoked pork cutlets with corn and okra
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Recipe for smoked natural pork cutlets on the bone with corn kernels and okra.
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:
- 4 smoked pork chops on the bone (2 cm thick)
or 600 g of ham steak cut into 4 pieces - 110 g of okra, thinly sliced
- Ground black pepper
- 1/4 tsp Cajun seasoning plus a little more for sprinkling
- 1 tbsp. vegetable oil
- 1 small onion, chopped
- 3 ears of corn (peel off the husks and cut off the kernels)
- 1 large tomato, chopped
- 1 tbsp. honey
We recommend
Cooking the dish according to the recipe:
- Season the pork chops with pepper and Cajun seasoning to taste. Heat vegetable oil in a large skillet over medium-high heat. Add the pork chops and fry until golden brown, about 3 minutes per side. Transfer to a plate.
- Add the onion to the skillet and cook until softened, about 5 minutes. Add the corn and okra and cook for about 2 minutes, until the vegetables are tender but still crisp. Add the tomatoes, 3 tablespoons water, honey, and 1/4 teaspoon Cajun seasoning.
Cook until the tomatoes are slightly softened, 2-3 minutes. Return the meat to the pan, cover, and cook until the vegetables are tender and the patties are heated through, 2-5 minutes.
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