Denz' Chuletas Con Arroz y Habichuela's

(Puerto Rican Style Pork Chops with Rice and Beans)

(serves 6)

All of the ingredients can typically be found in the Ethnic isle of most supermarkets.

** IF YOU HAVE HEALTH ISSUES WITH SALT DO NOT USE THIS RECIPE *

This is one of my favorite Recipes. It is not for health concious eaters. This is all about finger lickin bone sucking flavor with a spanish flair.

Pork Chop Ingredients:
6 Thin Center Cut Pork Chops (Cleaned, Rinsed & Patted Dry...no one likes gristle!)
a couple of Pinches of Sea Salt
Fresh Ground Pepper to taste (I use a mix of green, black, white & pink peppercorns)
1 Tbsp. Goya Adobo con Pimiento
2 packet Goya Sazon con Culantro y Achoite*
2 packet Goya Sazon Accent*
1 tsp. Dried Oregano (crush in palm for best flavor)
drizzle of Extra Virgin Olive Oil

1. Preheat oven to 350 - 375 degrees for 10 mins (not all ovens heat the same)
2. Place the chops in a roasting pan/broiler pan
3. Drizzle chops with a little EVOO and rub on both sides(a little goes a long way)
4. Sprinkle the top side with Sea salt, Adobo, 1 pkg Sazon con Achoite, 1 pkg Sazon Accent, A couple of grind of pepper and finally with the crushed oregano.
5. Place pan in oven for 15 mins. Take out and repeast steps 4 & 5 till second side is done. Remove and cover pan with foil for 10 mins before serving to allow juices to redistribute. Plate and Garnish with thin sliced Red onions and parsley.

Rice Ingredients:
1 Cups White Rice
(cleaned and sifted ... rice can sometimes contain small rocks inside)
1 packet Sazon con Culantro y Achoite
1 10oz can Tomato Sauce
2-3 Tbsp Whole Manzanilla Olives with Pimeinto
2 Tbsp Butter
2 1/2 Cups Water

1 4 qt Sauce Pot/Stock Pot/Dutch Oven
(Must have a tight fitting lid!!!)

Put all ingredients in a stock pot, stir once to distribute seasoning and sauce.
Bring to a boil then reduce to a simmer. Cover tightly and simmer for 20-25 mins or until water is absorbed. Garnished with sliced Olives and Parsley.

Bean Ingredients
2 Tbsp. Extra Virgin Olive Oil
2 Goya Chorizo links cubed (Can be substituted w/ Baked Ham)
1/2 Cup chopped onion (Vidalia or Spanish for best flavor)
1/2 Cup chopped green peppers (deveined and seeded)
3 gloves Garlic minced
1 Can undrained Goya Red Kidney beans or Pink Beans or Black beans**(depending on your preferances)
8-10oz can of Tomato Sauce *
1 tsp. Tomato Paste **
1/2 tsp Crushed dried oregano
2 tsp. Goya Recaito*
2 tsp. Goya Sofrito*
3/4 cup warm water
1/2 tsp Goya Adobo Con Pimiento
2 tsp. Manzanilla Olives with Pimiento
1 packet

* Both ingredients can be made fresh but the store bought stuff is almost as good

** Dried Beans can also be used. If using dried beans soak beans overnite in 2 cups of water for each cup of beans

* If using black beans Omit Tomato Sauce and Paste

** I prefer a little thicker sauce but traditionally this sauce is very watery so this ingredient can be omiited if you choose

Heat oil in a 2 qt sauce pot over medium heat. Add Onions, Chorizo, Garlic, Peppers and oregano. Cook for 5 - 10 mins till onions start to sweat. Stir in Remaining ingredients. Bring to a boil. Reduce heat and simmer over low heat for 10 mins. Serve over white rice. Garnish with thinly slice red onion.


Enjoy!!!


Denz

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