| Guava Glazed Pork Chops: Easy, Less Fatty and Deliciosas! |
| Food & Living - Recipes |
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Written by Rosa Alonso
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Use lean cuts of pork for the chops: pork loin, centercut and butterfly versions with just a little fat around the edges work best (very little fat!) Pan fry them in a little whipped butter (has half the fat than stick butter...you can also use butter alternatives but, as you know, they don't always hold at high temperatures), add a few special ingredients and you'll have a tasty and less fatty version of a Latino favorite in no time. Serve with a nice salad - or rice, beans and "maduros" if your New Year's resolutions have come and gone. INGREDIENTS: - 4 Pork chops, with or without bones, cut to medium thickness (not too thick, not too thin.) - 4 tablespoons whipped butter (Breakstone Salted is best) - Sprinkles of: garlic powder, sofrito (with achiote and cilantro), salt and pepper, to taste - 1 small can Guava puree (Goya, Ancel, or Conchita brands best) PREPARATION: - Wash and season/sprinkle ingredients as above on each side of the chops. Let sit for 15 minutes. - Heat butter over medium heat until melted (but not brown) - Cook pork chops to nice light brown color on each side (cooking time depends on thickness, not too thick chops cook in about 10 -15 minutes, 5-7 minutes on each side.) - When chops are almost cooked, add 1 teaspoon of Guava puree on top of each chop, raise heat slightly and quick turn and turn in pan so that guava creates a nice caramel-like coating on both sides. You're done, buen provecho! Visit our My Latino Voice Recipe Channel for more "sabrosas" recipes! |
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