Chuleta Valluna Recipe

Tenderize and marinate

Pat pork chops dry. Place each chop between two pieces of plastic wrap and pound with a meat mallet or heavy skillet until about 1/8–1/4 inch thick and even. Season both sides with 1.5 tsp salt, 1 tsp black pepper, 2 tbs minced garlic, 1/2 tsp ground cumin and 2 tbs white vinegar or lime juice. Let rest 15–20 minutes at room temperature (or refrigerate up to 1 hour).

Set up breading station

Place 1 cup flour in a shallow plate, beat 2 eggs in a second shallow bowl, and put 1.5 cups breadcrumbs in a third plate. Lightly flour each chop, dip into beaten eggs, letting excess drip off, then press into breadcrumbs to fully coat. For extra crispness, double-dip: egg again and press into breadcrumbs a second time.

Fry the chops

Heat 1 cup vegetable oil in a large skillet over medium-high heat until shimmering and a breadcrumb dropped in sizzles (about 350°F if using a thermometer). Add butter if using for flavor. Fry the breaded chops in batches, 2–3 minutes per side, until golden brown and internal temperature reaches 145°F. Avoid crowding the pan; maintain medium-high heat. Transfer cooked chops to a wire rack or paper towels and rest 3–5 minutes.

Rinse 2 cups rice under cold water until water runs mostly clear. In a medium pot, heat 1 tbs oil over medium heat. Add the optional smashed garlic clove and stir 30 seconds to flavor the oil. Add rinsed rice and stir 1–2 minutes to coat and slightly toast the grains. Add 3.5 cups water and 0.75 tsp salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until water is absorbed. Remove from heat and let rice sit, covered, 5–10 minutes. Fluff with fork and discard garlic clove.

Heat 1 tbs oil in a medium saucepan over medium heat. Add 1/2 cup finely chopped onion and sauté 4–5 minutes until soft and translucent. Add 1 tbs minced garlic and sauté 30 seconds until fragrant. Stir in 1/2 cup chopped tomato (or canned crushed tomato) and cook 2–3 minutes to break down. Add 3 cups cooked beans, 1/2 cup water or reserved bean liquid, 1/2 tsp ground cumin, 0.75 tsp salt and 0.5 tsp black pepper. Simmer gently 8–10 minutes, mashing a few beans with the back of a spoon to thicken the sauce slightly. Adjust seasoning and keep warm until serving.

Peel ripe plantains by cutting off both ends and slicing a shallow lengthwise slit through the skin, then peel away. Slice plantains diagonally into 1/2" thick pieces. Heat 1 cup oil in a frying pan over medium heat to about 325–350°F. Fry plantain slices in batches, turning once, until deeply golden brown and caramelized, about 2–4 minutes per side depending on ripeness. Remove with slotted spoon and drain on paper towels. Lightly sprinkle with 1/4 tsp salt while hot.

Plate one or more chuletas with a scoop of rice, a generous spoonful of stewed beans, and 3–4 plantain slices. Garnish with cilantro if using and serve lime or lemon wedges on the side to squeeze over the chuleta. Enjoy immediately while hot and crispy.