Breaded chops (Chuletas empanadas) from Puerto Rican Cookery by Carmen Aboy Valldejuli

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Notes about this recipe

  • BlytheSpirit on July 07, 2014

    I made this recipe with a few alterations in accordance with the fact that this book was written in the 1970's when pork was still tasty and not so lean as nowadays... I used a beautiful but ENORMOUS Berkshire pork chop which I pounded first with a meat mallet to tenderize. I used the rub as written in the recipe, omitted the salt from the egg wash, and breaded with dry bread crumbs. Instead of baking the chop for an hour at 350 as the recipe directed, I quickly sautéed it on both sides and transferred it to a cookie sheet lined with parchment and put it in a preheated 375 oven for ten minutes. I removed it and tented it with foil (to allow it to continue cooking and resting) for about 15 minutes. It was perfectly juicy and delicious!

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