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Spanish Pork With Rice

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  Garlic 1 Clove (5 gm), crushed
  Salt 1 Teaspoon
  Tabasco 3⁄4 Teaspoon
  Paprika 1⁄2 Teaspoon
  Ground cloves 1⁄8 Teaspoon
  Salad oil 1⁄3 Cup (5.33 tbs)
  Boneless pork chops/Steaks 6 (1 Inch Thick)
  Flour 1 Cup (16 tbs)
  Onion 1 , minced
  Water 1 Cup (16 tbs)
  Vinegar 2 Tablespoon
  Saffron 1⁄4 Teaspoon
  Canned mexican style corn 8 Ounce (1 Can)
  Hot cooked rice 4 Cup (64 tbs)

In a large shallow dish, combine garlic, salt, 1/2 teaspoon Tabasco, paprika and cloves; stir in oil.
Add pork chops.
Marinate 8 hours or overnight in refrigerator.
Drain marinade into a large skillet; dust chops with flour; brown on both sides in heated marinade.
Add onion, water, vinegar and saffron; simmer about 30 minutes, or until chops are fork tender.
Heat corn, add 1/4 teaspoon Tabasco, and toss with rice to serve as pork accompaniment.

Recipe Summary

Main Dish

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blossom's picture
Spanish Pork With Rice Recipe