Chuletas de Abuela
I love pork chops — not dry, underseasoned pork chops, but juicy, flavorful pork chops. There is no better example than these, the pork chops Abuela used to make for us. These were almost caramel colored on the outside, and juicy and delicious when you cut into them. The oranges give them a lovely sweetness, while the vinegar gives them a nice tang.
If you prefer not to panfry, these chops lend themselves beautifully to broiling.
Recipe information
Yield
Makes 6 regular or 4 Daisy servings
Ingredients
Preparation
Step 1
1. Rub both sides of the chops with the dry rub, coating them generously. Place them in a deep baking dish, overlapping if necessary. Stir the citrus juices, vinegar, and garlic together in a bowl until blended. Pour over the chops and massage into them.
Step 2
2. Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
Step 3
3. Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets — if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling. Remove the chops from the marinade and discard the marinade. Add as many chops as will fit in the pan without touching. Cook until the chops are well browned on the underside, about 6 minutes. Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes. Keep warm while cooking the second batch, if necessary. Serve immediately.
