Caribbean-style Pork Rib Chops (Costillitas De Cerdo)
Pork3
8
45
40
Ingredients
- 6 bone-in ribeye pork chops (1-inch thick)
- 4 cloves garlic
- 1 bay leaf
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 cup dry white wine
- 1/4 cup bitter orange juice
- 1 tablespoon lard (Or Oil)
Directions
- 1Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
- 2In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and sauté until brown on both sides, about 4-5 minutes on each side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve the chops over mounded plantain mash.
- 3Mix everything together thoroughly about 1 hour before using. Keep in the refrigerator, tightly sealed, no more than 3 or 4 days. Makes about 1/2 cup.
NutritionView more
45Calories
Sodium16%DV390mg
Fat3%DV2g
Protein0%DV0g
Carbs1%DV2g
Fiber0%DV0g
PER SERVING *
Calories45Calories from Fat20 |
% DAILY VALUE* |
Total Fat2g3% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium390mg16% |
Potassium45mg1% |
Protein0g0% |
Calories from Fat20 |
% DAILY VALUE* |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars1g2% |
Vitamin A |
Vitamin C |
Calcium |
Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.