Chuletas De Cerdo Recipe

Season the Pork Chops

Rub the bone-in pork chops with olive oil, salt, and black pepper on both sides.

Grill the Pork Chops

Preheat your grill to medium-high heat. Grill the pork chops for about 6-7 minutes on each side or until they reach an internal temperature of 145°F (63°C). Remove from heat and let them rest for a few minutes.

Prepare the Vegetables

Chop the red and yellow bell peppers, onion, tomatoes, and mango into small pieces. Mince the garlic.

Cook the Sauce

In a saucepan, combine all the chopped vegetables, pineapple, garlic, lime juice, and salt. Cook over medium heat for about 15-20 minutes until the vegetables are softened and the flavors meld together.

Blend the Sauce

Transfer the mixture to a blender and blend until smooth. Adjust seasoning to taste. Set aside.

Rinse the Rice

Rinse the long-grain rice under cold water until the water runs clear.

Cook the Rice

In a pot, combine rinsed rice, water, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the water is absorbed.

Prepare the Vegetables

Slice the zucchini and bell pepper into strips.

Grill the Vegetables

Toss the vegetables with olive oil, salt, and black pepper. Grill them for about 5-7 minutes until tender and slightly charred.

Warm the Tortillas

Heat the corn tortillas on the grill or in a skillet for about 30 seconds on each side until warm.

Plate the Dish

On each plate, serve a grilled pork chop topped with the tangy red sauce, a side of rice, grilled vegetables, and warm tortillas.