This is a very simple and quick recipe, if you adhere to the time constraints when marinating the pork chops. In the Rivera family we especially liked spicy marinated pork chops. This is basically savory pork loin chops with garlic and herbs. Initially, we did not add red pepper to it, Then someone decided to do it and it became the norm in our crowd. However, if you like your pork chops on the mild side, you can cut back on the red pepper. It’s all a process of experimentation.
In our clan, we normally served this dish with yellow rice. But you can do it (as we did this time) with baked potatoes and a side vegetable. Out choice for the veggie was boiled carrots with a drizzle of honey or maple syrup for added flavor. But, it can be any vegetable: green beans, sweet peas, brussel sprouts, you get the idea.
CHULETAS CON AJO Y CONDIMENTOS
(Pork Chops with garlic and herbs)
4 pork loin chops (about 2½-3 pounds)
3 cloves garlic, peeled and minced
1 tablespoon ground cumin
½ teaspoon salt (optional)
½ teaspoon ground coriander
¼ teaspoon ground red pepper
¼ teaspoon ground black pepper
4 baking potatoes, washed and pricked all over with the times of a fork
1. Place the chops in the freezer until partially frozen, about 20 minutes. Trim off all visible fat.
2. In a cup, combine garlic, cumin, salt, coriander, red pepper and black pepper. Spread mixture thickly on both sides of pork chops. Place on a plate, cover with plastic wrap or aluminum foil and refrigerate from 2 to 8 hours.
3. About 1 hour before serving, place potatoes on preheated 350 degree oven.
4. Place chops on a broiler rack and broil about 4 inches from the heat for 8 to 12 minutes per side, or until the chops are browned and crusty. Be careful not to overcook so they don’t dry out. When ready, serve with baked potatoes and a green of your choice,
Yield: 4 servings.