Chuletas de Cerdo (Pork Chops)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Cooking time
40 minutes
Number of servings
6
Difficulty
Medium
Ingredients
2
kg pork chops
4
piece(s) lemons (juice)
3
tbsp bay leaf, thyme and oregano, ground
pinch salt and pepper to taste
oil
Directions
- Cut the chops 1½ cm thick, rub very well with lemon juice, herbs and seasonings and let rest.
- Then cover with water and bring to heat for approximately 20 minutes, until they turn white.
- Remove, drain and fry in oil until golden on both sides.
- Fritanga BoGotá Very popular in Bogotá and surroundings, generally sold in places with large crowds, such as the bullring, stadium or roads leaving the city, during holidays.
- Generally accompanied with abundant beer.
- It consists basically of totiaos chicharrones, fried chicharrones, cooked and fried beef heart, liver, longaniza, chorizos, pork rellenas, pork feet, stuffed pork loin, grilled corn, papas chorreadas, salted potatoes, fried garden potatoes, ripe plantain grilled with cheese and a wide and varied etcetera.
- Guiso de cordero santa rosa de viterBo, BoyaCá