Chuletas Recipe

Prepare the Pork Chops

Season the pork chops with salt and black pepper. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the pork chops and cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Remove from the skillet and let them rest.

Caramelize the Onions

In the same skillet, add the remaining 2 tablespoons of olive oil. Slice the onions and add them to the skillet. Cook over medium heat, stirring occasionally until the onions are soft and golden brown, about 10-15 minutes.

Cook Moro Negro Rice

In a separate pot, cook the moro negro rice according to package instructions. Typically, this involves rinsing the rice, adding it to boiling water (2 cups of water for 1 cup of rice), and simmering until tender.

Fry the Maduros

Peel and slice the plantains diagonally into thick pieces. In a deep skillet, heat oil over medium heat. Fry the plantain slices until they are golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

Assemble the Dish

On a serving plate, place the pork chops and top them with the caramelized onions. Serve with a side of moro negro rice and fried maduros, drizzling chimichurri sauce over the pork chops as desired.