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Pork Chops Smothered in Onions Criollo style (Chuletas encebolladas) Recipe

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This recipe for Pork Chops Smothered in Onions Criollo style (Chuletas encebolladas), by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kevin Young
Added: Wednesday, January 9, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Olive oil
6-8 bone-in pork loin chops, or "country style"
2 large onions
6-8 cloves of garlic
1/2 cup Latin style olive salad w/capers (see note)
1 cup orange juice
1 lime, juiced
1-2 tsp oregano (Mexican is best)
2 cup good sherry (Dry Sack or Tio Pepe)
1 can diced tomatoes, with juice
2 bay leaves

Directions:
Directions:
Rinse the pork chops and wipe off any bone grit. Put the chops in a large ziploc bag or glass bowl with salt and pepper to taste, the garlic (minced), oregano, orange and lime juice, a generous drizzle of olive oil, and some brine from the olive salad. Seal and marinate overnight or up to 3 days. (This is a classic Puerto Rican "mojo de ajo": at this point you can skip the rest of the recipe and grill.)
Brown the chops in olive oil over medium high heat, remove to a plate. In the pan saute the onions, sliced thickly, with the bay leaves, until they are wilted and beginning to brown. Add the marinade, garlic and all, and bring to a boil. Add the tomatoes and sherry and return to the boil. Check seasoning. Return the chops to the pan with the olive salad, cover tightly, and simmer
over medium low heat for 45 minutes to one hour, or until the meat begins to fall apart. Remove the chops and keep warm. Boil the pan for about ten minutes, uncovered, to reduce the juice. Serve each chop piled with onions and olives, swimming in sauce. Excellent over rice or mashed potatoes.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1-1/2 to 2 hrs total
Personal Notes:
Personal Notes:
This is a staple at Puerto Rican eateries, where it is eaten with rice and beans and fried plantains. My mother, Joyce, made this often while we were growing up, and we LOVED it! It is awesome with chicken, too. Comments about ingredients: the Mexican oregano tastes completely different from the Mediterranean; it is available in Latino markets or through Penzey's mail order...check your grocery store too, as many large chains carry it now. The olive salad I use is GOYA brand, called "Alcaparrado", which contains the traditional olives, capers, and pimentos in brine; be sure to remove all the pits...I
do it by rubbing the olives between my fingers, which saves chopping and releases tons of flavor. Don't skimp on the sherry...the alcohol evaporates completely, and the flavor is essential...when my kids come in while this is cooking, one of them always says, "it smells like Puerto Rico in here!"

 

 

 

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