Back on the block in Spanish Harlem, pork chops were a popular part of the diet, mainly because they were cheap (they still are) and made for a satisfying dinner. So, once in a while I  like to prepare Chuletas con Vino or Braised Pork Chops.  Simply, it’s pork chops cooked in wine. This is where the braising comes in. The wine gives them a unique taste. Thus you have an easy, quick and delicious meal—what could be better than that?

For this recipe you can use boneless or bone-in pork cops. When I cook chops, I normally use center-cut, also known as loin chops. They have a T-shaped bone that runs down the middle. I like their flavor, but they tend to be more expansive than other bone-in chops such as rib pork chops. Most folks I know tend to cook boneless pork chops. These are loin or center cut chops where the bone has been removed. Reason boneless are popular is that they are fast in preparation and easier to cook. Bone-in or boneless,  use whatever suits in terms of pocketbook, time and preference.

Note that, this is a Nuyorican recipe and the meat is seasoned accordingly. That is, I use sasôn, a flavoring popular in our cuisine. Goya makes a pretty good brand, and there is also Sa-sõn Accent. Either will do.  If no sasôn is available,  substitute turmeric as noted below. With the seasonings and the addition of wine it makes no difference what cut of pork chops you use. Whichever ever you decide, you won’t be disappointed. Just cook it to the doneness you prefer.

WINE BRAISED PORK CHOPS
(Chuletas con Vino)

Ingredients:

4 pork chops, bone-in or boneless
Salt and ground black pepper to taste
Garlic powder garlic to taste
¼ teaspoon oregano
3 tablespoons olive oil
2 tablespoons butter
½ cup red wine
1 packet sazôn  (or ¼ teaspoon turmeric)

Instructions:

  1. Wash pork chops under cold running water and pat dry with paper towels.
  2. Season well on both sides with salt, pepper and garlic powder. Sprinkle with oregano.
  3.  Heat olive oil and butter in a large skillet or frypan (we prefer cast-iron). Add pork cops and cook on both sides on medium-high heat until lightly golden, about 3-4 minutes.
  4.  Add wine, and stir in the sazón or turmeric. Cover, lower heat to medium and cook 5 minutes more or until preferred doneness. Let the chops rest a few minutes before serving.
    Yield: 4 servings.