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Chuletas Horneadas y Moro de Trigo con Guandules

Chuletas Horneadas
Coming from a Hispanic background rice is our go-to side. It's one of the guilty pleasures I can't live without. Unfortunately, rice is not the best starch and is not good to have everyday. My mom tries different diets and they usually require she eliminate rice from her diet. She usually gives up. Her love for rice goes so deep that she can't resist. She'll start with just a spoon, and a spoon turn into a cup, and so on. This Trigo con Guandules recipe is something I came up to help her fight her rice cravings. Wheat is a healthier alternative to rice and tastes just like the real thing. It even fluffs up just like rice. I paired this Trigo with an Oven Roasted Pork Chop marinated with homemade Sofrito and other spices.
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Coming from a Hispanic background rice is our go-to side. It’s one of the guilty pleasures I can’t live without. Unfortunately, rice is not the best starch and is not good to have everyday. My mom tries different diets and they usually require she eliminate rice from her diet. She usually gives up. Her love for rice goes so deep that she can’t resist. She’ll start with just a spoon, and a spoon turn into a cup, and so on. This Trigo con Guandules recipe is something I came up to help her fight her rice cravings. Wheat is a  healthier alternative to rice and tastes just like the real thing. It even fluffs up just like rice. I paired this Trigo with an Oven Roasted Pork Chop marinated with homemade Sofrito and other spices.

I’ve noticed that when I make this dish my mother gets full a lot quicker. Wheat is rich in fiber, which can help help keep proper function of the digestive tract and lower cholesterol. For any who is a rich lover, this recipe is a great substitute and can help keep you on track with your weight loss or to maintain a good weight.

Ingredients & Method (4-7 servings, depending on appetite)

For Moro de Trigo con Guandules

  • 2 1/2 cups of wheat
  • 8 cloves of garlic
  • quarter piece of a red onion, chopped
  • quarter piece of a green bell pepper, chopped
  • 3 tablespoons of homemade Sofrito
  • 1 teaspoon of salt
  • 1 teaspoon of paprika
  • 3 olives
  • 2 1/2 cups of water
  • 1 can of guandules (pigeon peas)
  • 1 tablespoon of vegetable oil

In a deep pot, heat oil and add garlic, onions, bell peppers, homemade Sofrito, olives, and paprika. Sauté until vegetables are tender.

Drain the can of Guandules and add them to the pot. Stir until combined.

Add water and stir. Bring water to a boil. Add the wheat to the pan and stir until combined. Bring to a boil and wait until most of the liquid has been consumed.

Cover the pot. The wheat will need to cook covered for 30minutes. Once it is finished cooking, fluff wheat with a fork and serve.

For the Chuletas Horneadas

  • 7 pork chops with bone
  • 2 tablespoons of homemade Sofrito
  • 5 garlic cloves, minced or mashed
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 teaspoon of cayenne pepper
  • 1/2 teaspoon of extra virgin olive oil
  • 1/4 cup of water

Preheat oven to 375 degrees.

In a large bowl, combine all ingredients. Toss pork chops with combined seasonings until well coated.

On an aluminum foil lined baking sheet, align the pork chops. Drizzle extra virgin olive oil over the top of the pork chops and add water to the bottom of the baking sheet. The water will allow the pork chops to cook and maintain their moisture.

The pork chops will cook for 1 hour and 30 minutes, and should be flipped half way through so that both sides are golden brown.

Serve the pork chops with a side of Moro de Trigo con Guandules and your choice of veggies & Voila. A healthy dinner your family will enjoy.

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