Pork chop with Ecuadorian moro, delicious pork chops accompanied by fluffy rice prepared with vegetables and spices. A delightful combination of flavors and textures that will transport you straight to Ecuador. Perfect for enjoying with family.
The chops are served with the delicious Ecuadorian moro, a dish that combines lentils, rice, and vegetables with a touch of achiote.
The moro is served topped with cheese, creating a wonderful blend of flavors.
The chops are cooked in their own 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 bell pepper
1 tablespoon of Mustard
¼ Creole cheese to taste
1 pinch of Salt
Preparation
Step 1 : Cut the vegetables into small pieces to make the refrito.
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 six 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, crush garlic with water and spread over the chops along with mustard and a bit of salt.
Step 8 : In a skillet with olive oil over medium heat, cook the chops and add a small cup of water.
Step 9 : They can also be grilled for 5 minutes on each side.
Step 10 : Once the moro is ready, add cheese on top and serve along with the chop.
If you enjoyed this recipe, don't miss the next one!
Subscribe to the newsletter
