Chuletas Fritas-Puerto Rican Fried Pork Chops – The Noshery

My friend Eileen and I are half Puerto Rican and half Irish. We’ve always joked with our kids that this makes a deadly combination at times! Growing up, I never had any kind of Spanish food whatsoever. That changed when I was eighteen, and I visited family over in Puerto Rico for the first time. That was when I absolutely fell in love with chuletas, that is, Puerto Rican fried pork chops.

Anytime I had previously had pork chops, they were so incredibly dry and an edible. I was curious about the difference and how they were cooked, and I believe that it’s the result of the marinade, plus just giving the chops a quick sear and then finishing them in the oven.

I found this recipe on www.thenoshery.com. The blog was created by Meseidy, and I absolutely LOVE that she says she must be within a 5-mile radius of a plantain, at all times. I feel that! This was the first recipe I have tried from there, and I am definitely going back for more. The photos of her recipes make me hungry just looking at them, and I hope you will check it out!

When you make these pork chops, you’ll notice right away how delicious they are,  how beautifully browned on the outside, while still retaining their incredible juiciness and flavor throughout. This is such an easy recipe to throw together, once you try it I bet you’ll want to add this to your weekly rotation.  Let’s jump Right in!

What you’ll need:

  • 4 porterhouse pork chops
  • 4 tablespoons olive oil
  • 1 tablespoon white vinegar
  • 4 garlic cloves
  • 1 teaspoon Adobo Seasoning
  • 2 teaspoons oregano

Instructions

Pre-heat oven to 350°F.

Use the Garlic Press to press garlic.

Combine the garlic with 2 tablespoons of the olive oil, vinegar, Adobo Seasoning and oregano. Whisk together well.

Brush garlic mixture over both sides of the pork chops. Cover coating trays with plastic wrap and let marinate for at least 30 minutes.

Heat 2 tablespoons of oil over medium-high heat in Double Burner Grill Pan. Add pork chops, searing for 2 minutes per side.

Insert instant-read thermometer probe into thickest part of one of the pork chops.

Place pan in oven and cook pork chops for 10 minutes, or until instant read thermometer reads 145°F. Once done, remove from oven and let pork rest for 3 minutes before serving.

All done! Please go great with Tostones, which is a recipe I am going to be writing up shortly.

Please let me know if you make this, and what you think of this recipe. I hope that you’ll enjoy it, and that it becomes a regular dish in your household. 

My recipe video is below, along with the original link to this delicious recipe! 

Link to recipe: www.thenoshery.com/chuleta-frita

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!

Butternut Squash Risotto with Thyme & Onion

Tastebuds does it again! After receiving this month’s Tastebuds Subscription, I wanted to give this recipe a try, as I have not really eaten butternut squash on a regular basis. I tried it once, but I did not really care for that recipe so I wanted to give this one a try as it was definitely up my alley. I mean, risotto! When cooked properly, there is a nice bite to the rice with a creaminess that is spectacular. 

I got to try out a new seasoning, Thyme & Onion, one of the reasons I love the Tastebuds Subscription. You receive several seasonings with recipes, plus ideas on how to use the seasonings left over on a whole bunch of other items. The recipes this month are great, and every single one of them were recipes I had not thought to try before. Even though I am always making videos, I have a tendency to fall into a recipe rut, just like anyone else. I love receiving the seasonings and recipe ideas each month, and I would encourage you to give them a try.  We also have a Holiday Dinner Box Each box contains four seasonings, a holiday scraper, and six recipes. The seasonings and recipes can be used all at once as a fabulous dinner for twelve or you can use them just for your family or enjoy them as individual recipes. It’s a great gift for anyone in your life who likes to cook or wants instant holiday meal inspiration! Recipes include variations and alternatives for vegetarians, people with special dietary needs, or picky eaters.

Let’s jump right in and make our risotto!

What you’ll need:

  • One medium butternut squash, peeled, seeded, and cut into 1/2 in pieces (about to- 2 1/2 lb)
  • 2 tbsp olive oil, divided
  • 2 tbsp Thyme & Onion seasoning, divided
  • 4 cups chicken broth
  • 1 tbsp butter
  • 1 medium onion, finely chopped
  • 3 garlic cloves, pressed
  • 1 cup uncooked arborio rice
  • 1/4 cup dry white wine
  • 2 oz fresh Parmesan cheese finely grated (1/2 cup)
  • 1 pkg (5 oz) baby spinach leaves

Pre-heat your oven to 450 degrees. Combine squash with 1 tablespoon oil and 1 tbsp of thyme and onion seasoning, spread on two large baking sheet. Roast until the squash is very tender, about 25-30 minutes.

Meanwhile, at the broth to a saucepan. Bring to a boil and reduce the heat, keeping warm over low heat.

Chop your onion and press the garlic.

Heat the remaining oil and butter in a 12-inch skillet. Add the onion, garlic, rice and remaining seasoning. Cook, uncovered, for three-four minutes, or until the rice is lightly toasted, stirring frequently.

Add the wine and stir until it is absorbed.

Add about 1/2 cup of the broth from the saucepan to the rice mixture and stir occasionally until the broth is absorbed. Repeat until you have about 1/2 cup broth left, about 20-25 minutes.

Remember to grate your Parmesan cheese!

When the squash is done, set aside half for garnish. Add the remaining squash and remaining 1/2 cup broth to a bowl and mash.

Stir the cheese and mashed squash into the rice mixture.

Top with the spinach and cover. Cook 1-2 minutes, or until the spinach is wilted. Stir to combine.

Serve with the reserved roasted squash.

All done! Please let me know if you try this recipe, and how it turns out. The flavor was amazing and the butternut squash not only gave a nice flavor but a really beautiful color to the risotto. We will definitely make this again!

My recipe video is at the bottom of this post. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for November! For the month of November, 2021, anyone who hosts a party with me on TABLE will be entered to WIN a collection of NEW Holiday Products! Let’s make great food together!

Best Air Fryer Pork Tenderloin – It Really Is! From Recipeteacher.com

This was a recipe that I had stored February 23rd, 2020. I don’t know what happened, but I never got around to trying it. In fact, I forgot all about it until the other day when I went to the store and bought four pork tenderloins for $12.80. Yes,  the price of pork tenderloin is exciting to me! Here we are, @ 21 months later, and all I have to say is that I am sorry I did not try this sooner!!

This was one of the easiest dinners I’ve made. Definitely something we will come back to on our rotation, So I went over to check out the blog Recipeteacher.com, and it looks like there are several folks who share this blog, but the first one I read about was Jason. I really enjoyed what he had to say, about being a cook who likes to find the most basic ways to cook something, but still getting the “wow” factor. I can get behind that!

The one thing that I changed for this recipe has to do with our Air Fryer. Since ours comes with a spit, I chose not to preheat the air fryer for 5 minutes. As the meat was constantly rotating, there was no need to preheat and it came out perfectly.

Now that I’ve tried this recipe, I will definitely go back there to check out what else they have available. Again, this was so easy, and they results were delicious! Let’s jump right in!

What you’ll need:

  • 1.25-1.75 lbs pork tenderloin
  • 2 tbsp brown sugar
  • 1 tbsp smoked paprika
  • 1 1/2 tsp salt
  • 1 tsp ground mustard
  • 1/2 tsp onion powder
  • 1/2 tsp black pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tbsp olive oil

Instructions

Whisk all dry ingredients together.

Remove any silver skin from pork.

Brush pork with oil on all sides.

Press rub into pork.

Skewer the tenderloin onto the spit. I then rolled the tenderloin around the cutting board just to pick up any little bits of seasoning still lying around.

Place the spit into the air fryer, set it to Air Fry for 20-22 minutes, or until the temperature reaches 145°.

Be sure to rest the tenderloin for 5 minutes before slicing.

All done! Please let me know if you try this recipe, and what you think of it. Would you change anything, add anything? Be sure to head over to Recipeteacher.com and check out their recipes.

My recipe video is at the bottom of this post, along with link to this wonderful recipe. 

Listed below are the products I used for this recipe. Please feel free to go to my website to purchase any or all of them here (please note I make commission if you do): https://www.pamperedchef.com/pws/marianielsen

PLEASE NOTE: If you want any of these items, but DON’T want to pay full price, I would be happy to help you with a party on our NEW platform TABLE, so that you can get some products FREE and discounted! I am now scheduling parties for October! For the month of October, 2021, anyone who hosts a party with me on TABLE will be entered to WIN the Family Pizza Set! Let’s make great food together!

Link to original: https://recipeteacher.com/best-damn-air-fryer-pork-tenderloin