Preparation Time
40
Note
Smoked pork chop is a fillet prepared through curing and with a hint of smokiness, as its name suggests. This meat is very popular in Cuba and comes in various preparations. In Europe, it can be found in butcher shops under the name of chop or Saxony fillet. It is believed that this way of preparing pork originated from the Hesse region in Germany, where it is known as “Kasseler.” However, some claim that the concept came from a German butcher named Cassel, and it was named in his honor. We know that, like the German butcher, there are those in Cuba who possess the know-how to smoke meats. However, we also recognize that locals do not always ensure proper hygiene measures or the exact dosages of nitrite salt and other components that might be used. For this reason, we do not share the recipe for making smoked loin or leg ham on this page. The dish we propose is made with smoked pork chops purchased from a butcher, as it is the safest option for our health, yours, and that of those who enjoy this delicious meal with you. It is a simple, tasty, and easy-to-make recipe. I hope you enjoy it.
Ingredients
- 6 smoked pork chops
- 1 onion
- ¼ cup of oil or lard
- 4 medium potatoes
- Salt, oregano, and pepper to taste
Instructions
Start by roasting the potatoes because this will take the longest. Wash the potatoes and slice them into rounds. Place them on a greased baking tray to prevent sticking. Season with salt and pepper, and add oregano to taste.
If you wish, you can also add a drizzle of oil so the potatoes brown and have more shine. Place them in the oven at a temperature of 200°C (392°F) for 20 minutes. This is an approximate guideline and may vary depending on the oven's characteristics and the quantity of potatoes used based on the number of diners.
In a skillet, add a little oil to your liking. I suggest not using too much because this meat releases its own fat. The amount indicated in the ingredients will be sufficient for both the potatoes and the meat.
Place the pan over medium heat and brown the smoked pork chops for about 3 minutes on each side. Repeat the process if necessary until the meat is well cooked and has a tempting golden color.
Remove the chops from the heat and, in the remaining fat in the pan, sauté the previously sliced onions, either in rings or in fine julienne. Keep the heat low to prevent them from burning. Let them cook for about 10 minutes. This will turn them golden and very sweet, creating a delicious contrast with the salty and smoky flavor of the meat.
Serve the chops accompanied by sautéed onions and roasted potatoes. You may also present them with a warm vegetable salad if you desire a more complete side dish.
We hope you enjoy this delicious recipe. Bon appétit!
Servings
4