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Caribbean-style Pork Rib Chops (Costillitas De Cerdo)
PORK8Ingredients
40Minutes
45Calories
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Ingredients
US|METRIC
6 SERVINGS
- 6 bone-in ribeye (rib) pork chops (1-inch thick)
- 4 cloves garlic
- 1 bay leaf
- 1 tsp. oregano
- 1 tsp. salt
- 1/2 cup dry white wine
- 1/4 cup bitter orange juice
- 1 Tbsp. lard (Or Oil)
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Directions
- Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
- In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and sauté until brown on both sides, about 4-5 minutes on each side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve the chops over mounded plantain mash.
- Mix everything together thoroughly about 1 hour before using. Keep in the refrigerator, tightly sealed, no more than 3 or 4 days. Makes about 1/2 cup.
NutritionView More
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45Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories45Calories from Fat20 |
% DAILY VALUE |
Total Fat2g3% |
Saturated Fat1g5% |
Trans Fat |
Cholesterol<5mg1% |
Sodium390mg16% |
Potassium45mg1% |
Protein0g |
Calories from Fat20 |
% DAILY VALUE |
Total Carbohydrate2g1% |
Dietary Fiber0g0% |
Sugars1g |
Vitamin A2% |
Vitamin C10% |
Calcium2% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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