Pork chop with Ecuadorian moro, delicious pork chops served with fluffy rice cooked with vegetables and spices. A delightful combination of flavors and textures that will transport you straight to Ecuador. Perfect for enjoying with family.
The pork chops are served with the delicious Ecuadorian moro, a dish that combines lentils, rice, and vegetables with a touch of achiote.
The moro is topped with cheese, creating an exquisite blend of flavors.
The pork chops are cooked in their juices with garlic, mustard, and a pinch of salt until golden on both sides.
Pork Chop with Ecuadorian Moro
Ingredients
3 cups of Rice
3 Pork chops
1 ½ cup of Soaked lentils
⅓ cup of Achiote
2 tablespoons of Oil
6 Garlic cloves
1 tablespoon of Butter
1 Red onion
1 Green pepper
1 tablespoon of Mustard
¼ Creole cheese to taste
1 pinch of Salt
Preparation
Step 1 : The vegetables are chopped into small pieces for the sauté.
Step 2 : In a pot, add chopped onion, diced peppers, crushed garlic with a pinch of salt, and mix with butter.
Step 3 : Add the achiote and the rinsed lentils, along with one cup of water.
Step 4 : Cook for 5 minutes and then add the rice.
Step 5 : Stir and incorporate 6 cups of water, salt to taste, and a little oil.
Step 6 : Let it cook for 10 to 15 minutes.
Step 7 : To prepare the pork chop, mash garlic with water and spread over the chops along with mustard and a little salt.
Step 8 : In a skillet with olive oil over medium heat, cook the chops and add a cup of water.
Step 9 : They can also be grilled for 5 minutes on each side.
Step 10 : Once the moro is ready, top with cheese and serve alongside the pork chop.
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