Main Course · Serves 2
This Hispanic Heritage Month, take your taste buds on a delicious journey with this classic Cuban-style meal! Savory sazón-seasoned pork chops are pan-seared to juicy perfection and plated beside buttery rice, garlicky black beans, and a juicy tomato salad. A drizzle of homemade garlic oil provides a final flourish to our spin on classic chuletas.
Wash and dry produce.
Peel and mince or grate garlic. Cut tomato into 1⁄4-inch-thick wedges. Have, peel, and thinly slice half the onion; finely dice remaining onion. Core, deseed, and dice green pepper into 1⁄4-inch pieces.
Heat a drizzle of oil in a small pot over medium-high heat. Add 1 tsp garlic (2 tsp for 4 servings) and cook, stirring, until fragrant, 30-60 seconds.
Stir in rice, 3⁄4 cup water, and 1⁄2 tsp salt (11⁄2 cups water and 1 tsp salt for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
Keep covered off heat until ready to serve.
While rice cooks, in a medium bowl, combine tomato, sliced onion, vinegar, 1⁄2 tsp sugar, 1⁄4 tsp salt, and pepper (1 tsp sugar and 1⁄2 tsp salt for 4 servings). Set aside, stirring occasionally, until ready to serve.
Heat a large drizzle of oil in a second small pot over medium-high heat. Add green pepper, diced onion, 1 tsp Loisa Organic Sazón Seasoning, 1⁄2 tsp salt, and pepper (2 tsp Loisa Organic Sazón Seasoning and 1 tsp salt for 4 servings). Cook, stirring occasionally, until veggies are browned and slightly tender, 3-4 minutes.
Stir in beans and their liquid and 1⁄4 tsp sugar (1⁄2 tsp for 4). Cook, stirring occasionally, until warmed through and slightly reduced, 2-3 minutes.
Taste and season with salt and pepper if desired. Keep covered off heat until ready to serve.
While beans cook, pat pork* dry with paper towels. Season all over with remaining Loisa Organic Sazón Seasoning, a pinch of salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: If the pork begins to brown too quickly, reduce heat to medium.
Transfer to a cutting board and let rest for at least 5 minutes.
Meanwhile, in a small microwave-safe bowl, combine remaining garlic, 2 TBSP oil, and 1⁄4 tsp salt (4 TBSP oil and 1⁄2 tsp salt for 4 servings). Cover tightly with plastic wrap and microwave for 60 seconds. Carefully uncover and stir.
Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings).
Slice pork crosswise.
Divide rice, beans, and tomato salad (draining first) between plates in separate sections. Top rice with pork and drizzle with garlic oil. Serve.
Pork is fully cooked when internal temperature reaches 145°.
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