This post is also available in Spanish
Chuletas de Cerdo a la Criolla is a dish that I enjoyed growing up in Colombia and now often cook at home. Pork Chops cooked with a sauce made with spices, onions and tomatoes makes for a warm and satisfying dinner. I love serving it with white rice, which soaks up the delicious sauce. However, perhaps an even more delicious alternative to rice is arepa, which makes for a perfect lunch.
Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce) is a simple, flavorful, inexpensive and comforting dish. It’s certainly a good recipe to have in your repertoire.
Buen provecho!
Ingredients
(4 servings)
- 4 bone-in pork chops
- 2 tablespoons vegetable oil
- 3 garlic cloves, minced
- 1/2 tablespoon mustard
- 1 tablespoon ground cumin
- 3 tomatoes, diced
- 2 medium onions, cut into slices
- 1/4 cup chopped cilantro
- Salt and black pepper
- Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.
- Refrigerate for 1 hour or overnight. Be sure the pork chops are evenly covered.
- In a large skillet, heat the oil over medium heat. Place the pork chops into the skillet and cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.
- Add the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed. Cook over high heat for about 5-7 minutes or until browned and softened, stirring frequently to avoid burning. Add the reserved cooked pork chops and cover, reduce the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes. Divide the chops among plates, spoon the sauce over the top, add the cilantro and serve immediately.
Directions
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This was printed from MyColombianRecipes.comComments
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Sherryjane Cooke says
January 10, 2015 at 9:29 PMMy grandmother and grandfather lived in Bogota. Columbia for almost five years. I always make my grandmother’s recipe for something she called “Peamatod” which is the most delicious topping for black eyed peas, fish and more! It is a thick, hot tomato salsa with egg yolks slowly stirred in as it cooks (and prior to that, you would sautee your varied chilies, onions and more spices.) She always used the freshest ingredients from her garden – plants she brought from Columbia (at that time in the ’50s it apparently was legal, and living in Houston, Texas, the plants thrived.) Her entire backyard was like a beautiful jungle! The sauteed vegetables and chilies were mixed, bacon grease and bits of bacon into fresh stewed tomatoes and tomato sauce. Do you have any idea of what “Peamatod” means? Is there any other spelling for this that you know? She was also from Louisiana and we are direct descendants of Pierre LaFitte, brother of the famous privateer, Jean LaFitte. So, the recipe could have also come from a French/Creole sauce. Thank you so much for your delicious recipes! Many blessings!
Erica Dinho says
January 11, 2015 at 1:01 PMSorry…..I don’t know!
Anonymous says
February 2, 2015 at 9:49 PMMaybe she meant to say pimenton? (Peamatod)
Angie@Angie's Recipes says
January 11, 2015 at 2:01 PMThis looks like a great comfort meal!
grace says
January 12, 2015 at 1:38 PMtasty sauce! i love that you so often include avocado in your dishes, whether it be a vital component or just served on the side. 🙂
Ruby says
June 3, 2016 at 4:46 PMThe best pork chops ever!!!
Claudia says
April 23, 2017 at 9:46 AMIs the mustard here dry mustard (ground seed) or wet (like a dijon)?
rebecca says
April 23, 2018 at 3:02 PMthis looks tasty must try