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1
Marinate the Pork Chops
30 Mins
Room temperature, ~20°C (68°F)
Mix the minced garlic, Worcestershire sauce, sour orange juice, cumin, oregano and most of the salt in a shallow dish. Lay the pork chops in the marinade, turning them so both sides are coated, and leave for at least 30 minutes — 2 hours in the fridge is even better.
Score the fat edge of each chop in two places so it does not curl up in the pan.
Done when: Every chop is coated in marinade and the surface looks glossy, not dry.
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2
Make the Curtido
10 Mins
Room temperature, ~20°C (68°F)
Toss the shredded cabbage, grated carrot and sliced onion with the white vinegar, the rest of the salt and a pinch of oregano. Squeeze it gently with your hands a few times, then leave it to pickle while you cook.
A gentle squeeze — not a hard wringing — is what softens the cabbage without turning it to mush.
Done when: The cabbage has softened and the vinegar tastes lightly of onion and oregano.
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3
Make the Chimol
10 Mins
Room temperature, ~20°C (68°F)
Mix the diced tomato, diced onion and diced green pepper with the lime juice and chopped cilantro. Season lightly and leave it to sit so the juices run together.
Dice everything small and even — chimol is a spoonable relish, not a chunky salad.
Done when: A bright, juicy relish with tomato, onion and pepper in every spoonful.
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4
Fry the Tajadas Golden
15 Mins
Hot oil, 175°C (350°F)
Heat the oil in a deep pan to 175°C (350°F). Fry the plantain slices in batches for 3 to 4 minutes per side until deep golden and crisp at the edges. Lift them out onto a wire rack and sprinkle with a little salt while they are hot.
Fry in batches — a crowded pan drops the oil temperature and the tajadas go soggy.
Done when: Deep golden slices, crisp at the edges and tender inside.
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5
Fry the Chops Until Golden
12 Mins
Medium-high heat, ~190°C (375°F); pork to 63°C (145°F)
Shake the excess marinade off the chops and fry two at a time in the hot oil for 4 to 5 minutes per side, until deep golden outside and the centre reads 63°C (145°F) on a thermometer. Rest the chops for 3 minutes before serving.
Do not press the chops down while they fry — that squeezes the juices out.
Done when: Golden-brown crust, juicy inside, and a thermometer reading of at least 63°C (145°F).
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6
Build the Plates
5 Mins
Serve hot, above 60°C (140°F)
Lay a bed of hot tajadas on each plate, set a pork chop on top, spoon over a pile of curtido and a spoonful of chimol, and finish with a drizzle of crema. Serve at once, while the chops are still crackling.
Build it in layers — tajadas, chop, curtido, chimol, crema — so every forkful gets a bit of everything.
Done when: A full plate with the chop on top of the plantains and the bright curtido and chimol alongside.
auto_awesome Finishing Touches & Plating
Serve the chuleta con tajadas the moment the chops leave the pan, with the curtido and chimol piled high and extra crema on the side.
Honduras
45m
