Spanish Pork With Rice
|Garlic||1 Clove (5 gm), crushed|
|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)|
|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.