Chops a la Jardinera

Name: Chops a la Jardinera (Chuletas a la Jardinera)
Cuisine: Puerto Rican
Ingredients: 1 can (1 pound 1 ounce) string beans; 1 tablespoon sugar; 1 can (1 pound 1 ounce) whole kernel corn; 4 peppercorns (whole black peppers); 1 bay leaf; 1 teaspoon salt; 4 peppercorns (whole black peppers); 1 teaspoon olive oil, crush and mix in a mortar; ½ teaspoon vinegar, crush and mix in a mortar; 1 can (1 pound 12 ounces) whole tomatoes; 1 cup onions, finely chopped; 4 pounds ½-inch thick chops (pork, lamb, or veal); 1 clove garlic, peeled, crush and mix in a mortar; ½ teaspoon whole dried orégano, crush and mix in a mortar; 2 teaspoons salt, crush and mix in a mortar; 4 pounds ½-inch thick chops (pork, lamb, or veal); 4 pounds ½-inch thick chops (pork, lamb, or veal)

Chuletas a la Jardinera

Preparation info

Difficulty
Easy

Appears in

Puerto Rican Cookery

By Carmen Aboy Valldejuli

Published 1983

About

Ingredients

A

4 pounds ½-inch thick chops (pork, lamb, or veal)

Americas
Main course
Puerto Rico
Caribbean
Gluten-free

Method

Trim off all fat from chops. Wash chops, drain, dry and rub well with seasoning included in B.
In a large caldero or heavy kettle, brown chops lightly.
Add ingredients included in C, including liquid from can of whole tomatoes.
Bring to a boil over moderate-high heat. Cover, turn heat to mo