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Ingredients
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Pork Chops
Arepa Perico (filling for mini arepas)
Mini Arepas (4 fried)
Method
Pork Chops
- 1
Season and Dredge
Pat pork chops dry with paper towels. In a small bowl combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub the seasoning evenly over both sides of each chop. Lightly dredge each chop in the 1/2 cup all-purpose flour, shaking off excess.
- 2
Pan Fry
Heat a large heavy skillet (cast iron preferred) over medium-high heat. Add 3/4 cup vegetable oil and 2 tablespoons unsalted butter. When the oil is shimmering and butter foams, add pork chops without crowding (work in two batches if necessary). Fry until golden brown, about 4–5 minutes per side for 1" chops, or until an instant-read thermometer reads 145°F (63°C) in the thickest part. Adjust heat as needed to avoid burning the crust.
- 3
Rest and Finish
Transfer chops to a warm plate and rest 5 minutes to redistribute juices. Spoon any browned butter-oil from the pan over the chops, sprinkle with chopped parsley if using, and serve with lime wedges.
Arepa Perico (filling for mini arepas)
- 4
Prep Vegetables
Heat 1 tablespoon vegetable oil or butter in a nonstick skillet over medium heat. Add the finely diced onion and cook, stirring, until softened and translucent, about 3–4 minutes. Add the finely diced tomato and sliced green pepper or scallions and cook 1–2 minutes until tomatoes soften but still hold shape.
- 5
Scramble Eggs
Whisk eggs with 3/4 teaspoon salt and 1/4 teaspoon black pepper in a bowl. Pour eggs into the skillet with the softened vegetables. Reduce heat to medium-low and gently scramble the eggs, folding them until just set but still moist, about 2–3 minutes. Remove from heat and set aside. Taste and adjust seasoning.
Mini Arepas (4 fried)
- 6
Make Dough
In a medium bowl combine 1 1/2 cups pre-cooked cornmeal, 1/2 teaspoon salt, and 1/2 teaspoon sugar. Gradually add 1 1/4 cups warm water, mixing with your hand until a soft, cohesive dough forms. Let rest 5 minutes. The dough should be moist but not sticky; if too dry add a tablespoon of water, if too wet add a little more cornmeal.
- 7
Shape Mini Arepas
Divide the dough into 4 equal portions (about 3.5 oz / 100 g each). Roll each into a ball, then flatten gently to form discs about 3–3.5 inches (7–9 cm) in diameter and about 1/2 inch (12 mm) thick. Smooth edges to prevent cracking.
- 8
Fry Arepas
Heat 1/2 cup vegetable oil in a skillet over medium heat (enough to shallow-fry). When oil is hot but not smoking, carefully add arepas. Fry until each side is golden brown and a crisp crust forms, about 3–4 minutes per side. Lower heat if they brown too quickly to ensure they cook through. Transfer to paper towels to drain.
- 9