Prepare a full-fledged dish of natural pork cutlets on a bone with a side dish of rice and fried plantain. Bright taste to him will give moss sauce from chopped cilantro and mint with citrus juice and spices. Cutlets are greased with this sauce before frying. It is added to rice during cooking and is supplemented with serving. Rice garnish will get even more interesting taste and texture, if mixed with canned beans. A cutlets fried simultaneously with plantans in the oven in the grill mode: tender pork loin needs very little time on preparation. Nutritional value of one serving: (4 total) Calories 480, total fat 11 g, saturated fat 3 g, protein 43 g, carbohydrates 52 g., fiber 7 g., cholesterol 115 mg., sodium 360 mg., sugar 0 g. 
Time: 40 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 natural pork cutlets from the center of the loin on bones (approximately 170 gr. each)
- 1 tbsp. fresh cilantro + additionally for serving
- 0.5 tbsp. fresh mint
- 3/4 Art. orange juice
- 2 lime juice (approximately 1/4 tbsp.) + Serving wedges
- 5 cloves of garlic
- Half a jalapeno pod, coarsely chopped (remove seeds, to reduce hotness)
- 1 tsp ground zira
- 0.5 tbsp. long-grain white rice
- 1 can (425 g) canned Kidney beans, washed
- 1 ripe yellow plantan, cut lengthwise in half, then cut in half (with peel)
Recipes with similar ingredients: pork loin, pork, pepper jalapenos, kidney beans, lime juice, orange juice, cumin, mint plantan
Recipe preparation:
- Preheat the oven in grill mode. Grind cilantro in a blender with mint, orange juice, lime juice, garlic, jalapenos, Zira, 1 tsp salt and a little ground black pepper. Transfer 1/4 tbsp. moss sauce in a large bowl. Sprinkle pork cutlets with salt and black pepper and add to the bowl.
- Mix in a medium-sized saucepan 3/4 tbsp. water, rice, beans and 0.5 tbsp. bring the remaining moss sauce and over high heat to boil (put the remaining moss sauce to serve). Cover with a lid, reduce heat to a minimum and simmer until liquid absorbed and the rice does not become soft, about 20 minutes. Set aside side and cover so that the rice does not cool.
- Remove the pork patties from the marinade and place on a baking sheet for frying in grill mode (or on a wire rack mounted on a baking sheet with sides). Lay the plantans next to the baking sheet with the slices up. Roast in the oven until the meat and bananas are golden crust, and pork is not completely fried, about 7 minutes.
- Cover the patties with the remaining moss sauce and sprinkle with cilantro. Serve with rice, plantans and lime slices.
