Fried boneless pork chops with white rice and beans
Serves 3
Directions
- 1Light a candle for ambiance.
- 2Remove pork chops from packaging and place them in a bowl.
- 3Wash pork chops thoroughly.
- 4Season the pork chops with various spices including Adobo, Dominican oregano, Sazonador Total, onion powder, garlic powder, lemon & pepper seasoning, paprika, ground pepper, parsley flakes, Goya Sofrito, Knorr Chicken Bouillon, and Sazon Goya.
- 5Add cooking oil to a pot and bring to a boil.
- 6Add rice to the boiling water.
- 7Fill a glass with ice, add lemonade and tequila to make a drink.
- 8Place seasoned pork chops into the pot with boiling water.
- 9Add water to the pot with pork chops.
- 10Chop red and green bell peppers and red onion.
- 11Add oil, chopped vegetables, minced garlic, Goya Sofrito, Goya tomato paste, and red kidney beans to a pan.
- 12Stir the ingredients in the pan.
- 13Add Sazon Goya and cilantro to the pan.
- 14Blend some of the cooked beans and vegetables.
- 15Pour the blended mixture back into the pan with the beans.
- 16Place pork chops into a pan with hot oil for frying.
- 17Peel and slice green plantains.
- 18Fry the sliced plantains until golden brown.
- 19Mold the cooked white rice into a circular shape using a bowl.
- 20Plate the meal by adding fried pork chops, white rice, fried plantains, mixed greens salad, red kidney beans, and diced avocado.
- 21Drizzle Italian dressing over the salad.
Ingredients
- pork chops
- Goya Adobo seasoning
- Dominican oregano
- Goya Sazonador Total
- onion powder
- garlic powder
- Perfect Pinch Lemon & Pepper Seasoning
- paprika
- ground pepper
- parsley flakes
- Goya Sofrito cooking base
- Knorr Chicken Bouillon
- Sazon Goya
- cooking oil
- rice
- ice
- lemonade
- tequila
- red bell pepper
- green bell pepper
- red onion
- minced garlic
- Goya tomato paste
- red kidney beans
- cilantro
- green plantains
- mixed greens salad
- avocado
- Italian dressing
Equipment
bowlpotpanblenderknifecutting boardtongsplates
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