Spanish Pork With Rice Recipe

Summary

CuisineCourse

Ingredients

 Garlic1 Clove (5 gm), crushed
 Salt1 Teaspoon
 Tabasco3⁄4 Teaspoon
 Paprika1⁄2 Teaspoon
 Ground cloves1⁄8 Teaspoon
 Salad oil1⁄3 Cup (5.33 tbs)
 Boneless pork chops/Steaks6 (1 Inch Thick)
 Flour1 Cup (16 tbs)
 Onion1 , minced
 Water1 Cup (16 tbs)
 Vinegar2 Tablespoon
 Saffron1⁄4 Teaspoon
 Canned mexican style corn8 Ounce (1 Can)
 Hot cooked rice4 Cup (64 tbs)

Directions

In a large shallow dish, combine garlic, salt, 1/2 teaspoon Tabasco, paprika and cloves; stir in oil.
Add pork chops.
Marinate 8 hours or overnight in refrigerator.
Drain marinade into a large skillet; dust chops with flour; brown on both sides in heated marinade.
Add onion, water, vinegar and saffron; simmer about 30 minutes, or until chops are fork tender.
Heat corn, add 1/4 teaspoon Tabasco, and toss with rice to serve as pork accompaniment.

Comments

Anonymous

blossom says :

why do most of these recipes say how many portions they are for
Posted on: 19 July 2011 - 11:41am
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