Chuleta De Cerdo Recipe

Cooking Instructions

1. 1

   Prepare the Pickled Onions

   Combine vinegar, water, and sugar in a small pot and heat until the sugar dissolves. Slice the red onion thinly and add to the pot. Let it simmer for about 5 minutes, then remove from heat and let it cool. Refrigerate until ready to use.

2. 2

   Cook the Rice

   In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the rice and toast for 2-3 minutes. Pour in the chicken broth and add the panela. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes or until the rice is tender and liquid is absorbed.

3. 3

   Cook the Pork Chops

   Season the pork chops with salt, black pepper, garlic powder, and paprika. Heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Sear the pork chops for about 4-5 minutes on each side until golden brown and cooked through. Remove from heat and let rest for a few minutes.

4. 4

   Char the Avocado

   Halve the avocado and remove the pit. Place the cut side down on the skillet used for the pork chops and char for about 2 minutes until grill marks appear.

5. 5

   Assemble the Dish

   On a plate, serve a portion of the meloso rice, place the pork chop on top, and add arugula. Top with the charred avocado and pickled onions.