Bone-In Pork Chops and Cheesy 'Arepas'
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Bone-In Pork Chops and Cheesy 'Arepas'

Bone-In Pork Chops and Cheesy 'Arepas'

with Cabbage 'Curtido' Slaw

'Pupusas' are traditionally made with pre-cooked corn flour, similar to masa harina. Here, we are combining all-purpose flour and golden cornmeal to form a smooth, easy-to-work-with dough. Stuff each ball of dough with melty mozzarella cheese and cook until golden on both sides.

étiquettes:
Découverte
Allergènes:
Blé
Lait
Sulfites
Oeuf
Moutarde
Soya

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation50 minutes
Temps de cuisson12 minutes
DifficultéFacile

Ingrédients

quantité par portion

2 pièce(s)

Côtelettes de porc, avec os

¾ tasse(s)

Farine tout usage

(Contient Blé Peut contenir Crustacés, Oeuf, Poisson, Gluten, Lait, Moutarde, Noix, Arachides, Sésame, Soya, Sulfites)

¼ tasse(s)

Semoule de maïs

(Peut contenir Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)

¾ tasse(s)

Mozzarella, râpée

(Contient Lait)

113 g

Chou rouge, émincé

56 g

Carotte, en juliennes

1 pièce(s)

Échalote

1 pièce(s)

Jalapeno

7 g

Coriandre

2 cs

Vinaigre de vin rouge

(Contient Sulfites Peut contenir Oeuf, Poisson, Lait, Moutarde, Noix, Sésame, Soya, Blé)

4 cs

Sauce au chipotle

(Contient Oeuf, Lait, Moutarde, Soya Peut contenir Sulfites, Noix, Poisson, Blé, Oeuf, Sésame, Gluten, Moutarde, Soya, Crustacés, Lait)

8 g

Mélange d'épices à enchilada

(Contient Sulfites Peut contenir Moutarde, Arachides, Sésame, Soya, Noix, Blé, Lait)

Pas inclus dans votre livraison

2 cs

Beurre*

(Contient Lait)

2 cs

Huile*

½ cs

Sucre*

½ cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)1120 kcal
Graisses62 g
dont saturés20 g
Glucides78 g
dont sucres18 g
Fibres6 g
Protéines60 g
Cholestérol180 mg
Sel1790 mg
Gras Trans2 g
Potassium1200 mg
Calcium450 mg
Fer5 mg

Ustensiles

Grand bol
Cuillères à mesurer
Verre doseur
Casserole moyenne
Plaque de cuisson
Grande poêle antiadhésive
Papier aluminium

Instructions

1
  • Before starting, preheat oven to 425°F. Wash and dry all produce.
  • To a large bowl, measure and add 3/4 cup (1 1/2 cups) flour. Add cornmeal and 3/8 tsp (3/4 tsp) salt, then combine.
  • Cut 2 tbsp (1/4 cup) cold butter into small cubes. Add to bowl, then use clean fingers to pinch butter into flour until sandy in texture. 
  • Add 1/4 cup (1/2 cup) water. Stir with a fork until no dry pockets remain.
  • On a clean surface, knead for 1 min until dough forms into a ball. Invert bowl over dough to cover and let rest, 15 min. 
2
  • Meanwhile, peel, then thinly slice shallots into rounds. Separate rounds into rings. 
  • Chop cilantro.
  • Halve jalapeño, lengthwise, then if you like, remove seeds for less heat. Thinly slice jalapeño into half-moons. (TIP: We suggest using gloves when prepping jalapeños!)
3
  • To a medium pot, add vinegar, 1 tbsp (2 tbsp) water and 1/2 tbsp (1 tbsp) sugar. Season with salt.
  • Bring to a simmer over medium-high. Cook, stirring often, until sugar dissolves, 1-2 min.
  • Remove from heat. Add cabbage, carrots, as many shallots as you like and as many jalapeños as you like.
  • Set aside to cool, stirring occasionally.
Cook pork
4
  • Heat a large non-stick pan over medium-high.
  • While the pan heats, pat pork dry with paper towels. Season with salt, pepper and Enchilada Spice Blend. 
  • When the pan is hot, add 1 tbsp (2 tbsp) oil, then pork chops. Sear for 1-2 min a side, until golden. 
  • Remove from heat, then transfer pork to an unlined baking sheet. 
  • Roast in the middle of the oven for 8-12 min, until cooked through.**
  • Transfer pork to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min, to rest.
5
  • Carefully rinse and wipe the same pan (from step 4) clean. Reheat over medium.
  • Once dough has rested, cut into 4 (8) equal pieces. 
  • Lightly coat dough, work surface, hands and rolling pin with oil.
  • Working with one piece of dough at a time, roll each piece of dough into a 4-inch-wide circle. Repeat.
  • Divide mozzarella between centres of each piece of dough. Bring edges of dough over mozzarella to form a ball, pressing to seal. 
  • Flatten or roll ball into a 4-inch-wide circle. Repeat. 
6
  • When the pan is hot, reduce heat to medium-low, then add 'pupusas' to pan. Cook for 3-5 min per side, until golden and puffed. (NOTE: For 4 servings, cook 'pupusas' in batches.) Transfer to a plate.
  • Stir half the cilantro into slaw.
  • Thinly slice pork chops.
  • Divide pork chops, 'pupusas' and slaw between plates. 
  • Drizzle any pork resting juices over top, then sprinkle with remaining cilantro. 
  • Serve chipotle sauce alongside.