Chuleta Plato Recipe

Season the pork

Pat pork chops dry with paper towels. In a small bowl mix sazón, garlic powder, onion powder, salt and black pepper. Rub the spice mix evenly over both sides and the edges of each chop. Let rest at room temperature 15–20 minutes (or refrigerate up to 2 hours).

Sear and cook

Heat a large heavy skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons oil. When shimmering, add pork chops (do not overcrowd). Sear 3–4 minutes per side until deeply browned. Reduce heat to medium and continue cooking 3–6 minutes per side depending on thickness, or until internal temperature reaches 145°F (63°C) for slightly pink center. During the last minute, add 1 tablespoon butter to pan and spoon melted butter over chops to finish. Transfer chops to a plate, tent loosely with foil and rest 5 minutes before serving.

Cook peppers and onions

While pork rests or during the last 10 minutes of pork cooking, heat 1 1/2 tablespoons oil in a separate large skillet over medium-high heat. Add sliced onions and peppers; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Sauté, stirring occasionally, until onions are softened and edges begin to brown, about 6–8 minutes. If pan gets too dry, add a splash of water or 1 teaspoon red wine vinegar to deglaze and lift browned bits. Keep warm until plating.

Prepare rice base

Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon oil over medium heat. Add chopped onion and minced garlic; sauté 2–3 minutes until translucent and fragrant.

Cook rice

Add the rinsed rice and sazón, stirring to coat grains for 1 minute. Pour in 3 cups broth and add 3/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, stir in chopped cilantro if using, and keep covered until serving.

Start beans

In a small saucepan or skillet, cook chopped bacon or salted pork (if using) over medium heat until fat renders and pieces brown, about 3–4 minutes. Add chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds.

Simmer beans

Add drained beans, 1/2 cup broth (or bean liquid), cumin, oregano, salt and pepper. Stir and simmer gently 6–8 minutes until heated through and slightly thickened. Mash 1/3 of the beans with the back of a spoon for a creamy texture. Taste and adjust seasoning. Keep warm.

Prepare plantains

Peel green plantains and cut into 1 1/2-inch thick diagonal pieces. Heat 1 to 1 1/2 inches of vegetable oil in a heavy skillet to 350°F (175°C) or medium-high heat (oil should sizzle when a piece is dropped in).

First fry

Fry plantain pieces in batches for 2–3 minutes per side until just golden and slightly softened. Remove to a paper towel-lined tray to drain briefly.

Smash and second fry

Using a tostonera, bottom of a heavy glass or plate, flatten each piece to about 1/4-inch thick. Return flattened pieces to hot oil and fry 1–2 minutes per side until crisp and golden. Drain on paper towels and immediately season with 1 teaspoon salt. Keep warm and crisp.

Prepare condiments

Place ketchup and mayonnaise in small serving ramekins. Optionally, serve mayonnaise on the side or mix mayo with a little lime juice for a tangy mayo.

Assemble the plato

On each plate, spoon a portion of seasoned rice and a scoop of house beans. Place one rested pork chop alongside. Top or surround chop with sautéed peppers and toasted onions. Arrange 3–4 tostones on the plate. Garnish with lime wedges and serve ketchup and mayo on the side. Serve immediately while hot.