Chuletas de Cerdo a la Criolla (Pork Chops in Creole Sauce)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Place the pork chops in a zip lock plastic bag. Add the mustard, cumin, garlic, salt and pepper.
2. 2RestChill in the fridge for 1 hour or overnight. Be sure the pork chops are evenly covered.
3. 3In a large skillet, get the oil hot over medium heat. Lay the pork chops into the skillet and let it cook for 3 minutes per side. Remove the pork from the pan and keep aside on a warm plate.
4. 4Cook the onionsAdd the onions and tomatoes to the same skillet where the pork was browned, adding an additional tablespoon of oil if needed.
5. 5Cook over high heat for about 5-7 minutes or until browned and softened, giving it a stir frequently to avoid burning.
6. 6Add the reserved cooked pork chops and cover, lower the heat to medium-low and simmer until the pork is tender and barely pink in the center, about 15 minutes.
7. 7ServeDivide the chops among plates, spoon the sauce over the top, add the cilantro and dish up immediately.