Prepare yucca through step 1 - 5 minutes
While yucca thaws, prepare pork chops through step 1 - 5 minutes
Begin to boil yucca, complete pork and yucca; serve - 20 minutes
Pork Chops and Artichokes
1 cured chorizo link (1.25 oz)
1 tablespoon extra-virgin olive oil
1/3 cup pre-diced yellow onions
3 fresh garlic cloves
4 boneless pork chops (1 1/2 lb)
1 1/2 teaspoons adobo seasoning (Spanish seasoned salt)
1/2 cup quartered artichoke hearts (drained)
1/4 cup mojo marinade
1 (8-ounce) can tomato sauce
1. Slice chorizo into lengthwise quarters, then cut into bite-size pieces. Preheat large sauté pan on medium 2-3 minutes. Place oil, onions, and chorizo into pan. Crush garlic, using garlic press, into pan. Use knife to remove garlic from bottom of press. Cook 2-3 minutes, stirring occasionally, to blend flavors.
2. Tenderize each pork chop by pounding with a meat mallet (or rolling pin) 15 seconds. Sprinkle both sides with adobo (wash hands).
3. Move sausage to outer edge of pan; place pork chops into center of pan (wash hands); cook 8 minutes, turning occasionally, or until pork chops are browned. Add remaining ingredients. Reduce heat to medium-low; cook 4-5 minutes, stirring occasionally, or until internal temperature of pork reaches 160°F (for medium). Use a meat thermometer to accurately ensure doneness. Serve.
8 saffron threads
1 teaspoon salt
1 (16-ounce) package frozen yucca
2 tablespoons butter
1 lemon (for juice, rinsed)
1. Fill medium saucepan 1/2 full of water; add saffron and salt. Cover and bring to boil on high. Meanwhile, place yucca in microwave-safe bowl; cover and microwave on HIGH 6-8 minutes or until thawed.
2. Add thawed yucca carefully into boiling water; cover and return to boiling. Reduce heat to medium-high; cook 15-17 minutes or until tender.
3. Drain most of water from yucca (leaving about 1 cup); stir in butter and juice of one-half lemon. Serve.
Yucca is a root vegetable native to South America. Similar to potatoes, it is prepared fried, mashed, or boiled.