Breaded Pork Chops with Vinegar - Chuletas con Vinagre

Name: Breaded Pork Chops with Vinegar - Chuletas con Vinagre
Prep time: 2 h 50 min
Cook time: 2 h 50 min
Total time: 2 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 teaspoon black peppercorns; 6 habanero peppers or chile peppers, stems removed, peppers coarsely chopped; 1 Tbsp cider vinegar, or as needed; 4 eggs; 250 grams all-purpose flour; 20 garlic cloves, crushed; 8 servings Fine sea or kosher salt and freshly ground black pepper; 1 larges Spanish onion, thinly sliced; 1 Tbsp smashed fresh oregano leaves; 2 ripe pineapples; 2 kgs (1-inch thick) loin pork chops (about; 1 teaspoons salt, or as needed; 240 grams seasoned bread crumbs; 8 servings Canola or vegetable oil

You can never have too many main course recipes, so give Breaded Pork Chops with Vinegar - Chuletas con Vinagre a try. Watching your figure? This dairy free recipe has 881 calories, 62g of protein, and 34g of fat per serving. This recipe serves 8. This recipe covers 48% of your daily requirements of vitamins and minerals. This recipe from Foodnetwork requires peppercorns, oregano leaves, cider vinegar, and loin pork chops. From preparation to the plate, this recipe takes approximately 2 hours and 50 minutes.

Instructions

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Pat the pork chops dry with paper towels. Season both sides generously with salt and pepper. Beat the eggs in a shallow bowl until foamy.

Ingredients you will need

Salt And Pepper

Pork Chops

Egg

Equipment you will use

Paper Towels

Bowl

Spread the flour and bread crumbs out in 2 separate shallow bowls. Dredge a chop in the flour to coat all sides. Tap off any excess flour. Coat the chop with egg and let it drain for a second or so over the bowl.

Ingredients you will need

Breadcrumbs

Spread

All Purpose Flour

Egg

Equipment you will use

Bowl

Lay it in the bread crumbs and turn a couple of times, patting the crumbs onto the chop to adhere. Set the chop on a baking sheet and repeat with the remaining chops.

Ingredients you will need

Breadcrumbs

Equipment you will use

Baking Sheet

Pour 1/2-inch of canola oil into a large, wide skillet.

Ingredients you will need

Canola Oil

Equipment you will use

Frying Pan

Heat over medium heat until the tip of the handle of a wooden spoon gives off a lively sizzle (about 375 degrees F).

Equipment you will use

Wooden Spoon

Add half the pork chops to the oil and cook, turning once, until golden brown on both sides, about 4 minutes.

Ingredients you will need

Pork Chops

Cooking Oil

Transfer to an 11 by 15-inch baking dish or any baking dish that holds all the chops snugly, overlapping them along 1 side of the pan. Repeat with the remaining chops.

Equipment you will use

Baking Pan

Spoon as much of the onions and peppers from the vinegar as you like (about 1/2 cup works for me) over the chops.

Ingredients you will need

Peppers

Vinegar

Onion

Drizzle vinegar over the chops and bake until no trace of pink remains near the bone, about 25 minutes.

Ingredients you will need

Vinegar

Bone

Equipment you will use

Oven

Serve right away.

Cut the tops off the pineapples and discard. With a large knife, cut the rind off the pineapples leaving as little pineapple attached as possible.

Ingredients you will need

Pineapple

Equipment you will use

Knife

Put the rinds in a pot large enough to hold them comfortably and pour in enough water to cover. Bring to a boil over low to medium heat and cook until the pineapple peel is very tender, about 30 minutes.

Ingredients you will need

Pineapple

Water

Equipment you will use

Pot

Add water, if necessary, to keep the rinds submerged.

Ingredients you will need

Water

Meanwhile, put the onions, oregano, peppercorns, garlic, habanero or other chile pepper, vinegar, and salt in a large jar with a tight-fitting lid.

Ingredients you will need

Chili Pepper

Peppercorns

Oregano

Vinegar

Garlic

Onion

Salt

Strain the pineapple liquid into the jar. If there is not enough liquid to cover the ingredients, add more water to the pineapple and boil for 20 minutes. Taste and add a little more salt and/or a little vinegar, if you think it needs it. You can use it as soon as it cools, but it will get better as it sits.

Ingredients you will need

Pineapple

Vinegar

Water

Salt

Equipment

Ingredients

Servings:

1teaspoon

black peppercorns 6

habanero peppers or chile peppers, stems removed, peppers coarsely chopped 1Tbsp

cider vinegar, or as needed 4

eggs 250grams

all-purpose flour 20

garlic cloves, crushed 8servings

Fine sea or kosher salt and freshly ground black pepper 1larges

Spanish onion, thinly sliced 1Tbsp

smashed fresh oregano leaves 2

ripe pineapples 2kgs

(1-inch thick) loin pork chops (about 1teaspoons

salt, or as needed 240grams

seasoned bread crumbs 8servings

Canola or vegetable oil

Recommended wine: Pinot Noir, Chardonnay, Riesling

Pork Chops works really well with Pinot Noir, Chardonnay, and Riesling. Chardonnay suits simple chops or chops in a butter or cream sauce, dry riesling complements sweet additions like honey mustard or apples, and pinot noir is a safe bet for pork dishes in general. One wine you could try is Faire La Fete Cremant de Limoux. It has 4.7 out of 5 stars and a bottle costs about 17 dollars.

Faire La Fete Cremant de Limoux

Light golden in color with vibrant aromas and flavors of baked apple, white cherry and lemon meringue. From gourmet caviar and oysters to popcorn, Faire la Fête is a versatile wine that pairs well with a range of dishes and cuisines. Try with an Asian pear salad, spicy tuna rolls, or pork chops and applesauce.Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir