Spanish Pork With Rice Recipe
Ingredients
1 clove garlic, crushed
1 teaspoon salt
3/4 teaspoon Tabasco
1/2 teaspoon paprika
1/8 teaspoon ground cloves
1/3 cup salad oil
6 boned pork chops or steaks, 1 inch thick
Flour
1 onion, minced
1 cup water
2 tablespoons vinegar
1/4 teaspoon saffron (optional)
1 can (8 oz.) Mexican-style corn
4 cups hot cooked rice
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.
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.
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