4
chuletas de cerdo con hueso (de 6 a 8 onzas cada una*)
2
cucharaditas de comino molido
1/2
cucharadita de sal
1/4
cucharadita de pimienta recién molida
1
cucharada de aceite de oliva
1
cebolla mediana cortada (1 taza)
Sauce
1/2
taza de jugo de naranja
2
cucharaditas de mostaza de Dijón
2
cucharadas de salsa de soja
1
cucharadita de cáscara de naranja rallada
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Instrucciones
1
Calentar el horno a 350 °F. Espolvorear ambos lados de cada chuleta de cerdo con comino, sal y pimienta de manera uniforme. En una sartén para horno de 12 pulgadas, calentar el aceite a temperatura media-alta. Cocinar la cebolla en aceite de 6 a 8 minutos o hasta que la cebolla esté tierna y de color ligeramente dorado. Retirar de la sartén.
2
En la misma sartén, colocar las chuletas de cerdo; cocinar de 5 a 6 minutos y darlas vuelta solo una vez, hasta que tomen un color ligeramente dorado. Colocar la sartén en el horno; hornear de 8 a 12 minutos o hasta que el cerdo ya no esté rosado y hasta que al insertar el termómetro para carne en el centro se indiquen 145 °F.
3
En un tazón pequeño, mezclar los ingredientes de la salsa. Con cuidado (la manija puede estar caliente), agregar la salsa y las cebollas a la sartén; cocinar durante aproximadamente 5 minutos o hasta que esté ligeramente espesa.
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Consejos de expertos
consejo 1
*Las chuletas de cerdo varían en tamaño y grosor según el peso del hueso.
consejo 2
¿Quieres algo diferente a las cebollas? ¡Usa chalotes!
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