I am a Puerto Rican girl, born and raised in an amazing island, with an extraordinary cuisine that has nothing to envy any cuisine worldwide. Two typical ingredients in the island, eaten almost weekly are Bistec con Tostones. Today though, I am making the same concept dish, however, with a twist. I am using center cut pork chops to mimic the beef and make it empanado, and fried Mapén to mimic fried Plantains. The outcome was a success. Smile.
Approx. Prep and Cook Time: 30 Minutes
Approximate Cost: $10.95 or $3.65 per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free only if you use Gluten Free PANKO.
1 pk. over 1 lb. center cut pork chops ($5.31)
5 large Baby Bella Mushrooms cut in 1” chunks (.80)
1 small can of corn, drained and rinsed (.99)
1 small chopped onion, (.30)
1 ½ tbsp. roasted garlic and herbs (.25)
1 tbsp. capers, drained and rinsed (.50)
1 tbsp. sundried tomatoes (.75)
1 tbsp. olive oil (.40)
2 tbsp. Panko (.15)
6 Mapén tostones ($1.50)
Clean, slice lengthwise but keep the attached, smack to flatten and season the chops with 1 tbsp. olive oil, 1 tbsp. roasted garlic and herbs and press them over Panko lightly. Refrigerate.
Prepare the mushrooms/corn side by sautéing the mushrooms and onion in 1 tbsp. of olive oil and ½ tbsp. roasted garlic seasoning until golden brown, then add the sundried tomato pieces.
Add the corn and capers and mix well. Set aside.
At this point, fry the chops in 1 tbsp. of olive oil until golden brown.
Remove from the pan and in the same oil, with that little oil, add the Mapén tostones and cook until golden brown as well.
You are ready to plate and don’t forget to add some green garnish, I used fresh basil.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.