Culinary Road Trips Puerto Rico
Christmas pork chops (chuleta navideña)
marinade: Worcestershire sauce, olive oil, salt and pepper, ms.dash no salt added garlic and herb mix, lemon juice. you can also add amaretto or any alcohol of your liking.
defrost the chops until you can run a knife to make a pocket
take a sharp knife and carefully make a pocket in the middle of the chop, careful not to take it to the edges you might pierce the meat the the filling will come out. hold the chop with the bone away from you and hands on top of the chop and holding the bone a bit so it doesn’t move
marinade chops with #6 in the ingredients list in bowl
chop the onion , tomato and mushrooms into tiny cubes
saute in a pan the onions, tomatoes and mushrooms
if the mix if not enough to fill the chops take the pasteles and shred them so they are about the same size of the onion, tomato and mushrooms mix (this is what actually happened to mom and me. We didn’t calculate right the quantity of onion,tomato and mushroom and had half of the chops empty. we ran out of one of the ingredients but mom decided to mix the pasteles in the stuffing. Best decision ever!)
put the pasteles and veggie mix inside the chop
close the pocket with tooth picks
roast the chop until fully cooked, check on it so it doesn’t dry up. this will take 30-45 min on 350 degrees
the chops are still great the next day and don’t need to be put in the oven to heat again.