Boneless Fried Pork (CHULETAS FRITAS) and Salad

and Cherry Tomatoes, Baby Cucumbers and Thyme Vinaigrette Salad.

Cast Iron Boneless Fried Pork
 
Ingredients
4- Boneless pork chops
1-tsp. canola oil (to marinate the chops)
¼ cup of Angie’s Seasonings (or any other seasonings you have in your pantry that have most of the ingredients; paprika, garlic powder, etc. to obtain that golden color)
1-tsp. canola oil (for the cast iron or frying pan to fry the chops)
  
Directions

1. Clean your pork chops well with paper towel and pat them dry.
2. Add 1-tsp. canola oil and Angie’s seasonings or any other seasonings you have at home in your pantry to marinate them.
3. Let them rest for at least 30 minutes in the fridge before cooking.
4. In medium high add 1-tsp.Canola oil into your frying pan. Wait until is bubbly hot.
5. Carefully, add the pork chops to the frying pan, ensuring that they are not touching each other. If you need to cook several batches that is fine.
6. Cook for about 3-4 minutes and flip them to cook on the other side for the same time.
7. Your meat thermometer must read 160 degrees for well done. Remember, your pork must be totally cooked always.
8. Remove from the frying pan to a tray already prep with paper towel to drain any oil left on them.
9. Serve immediately with a simple Cherry tomatoes, baby cucumbers and thyme veinagtette salad.

Thyme Vinaigrette

1 cup of Olive Oil
½ cup of Red Wine Vinegar
1 tsp. of chopped fresh garlic
1 fresh spring of chopped thyme (leaves only)
1 tsp. Salt
½ tsp. black pepper
 
Mix all these ingredients in a glass bottle and shake well. You will have enough left to use during the week. Keep it in the refrigerator.