Pork Chops Gone Chorizo Migas And Red Onion Salsa

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Migas is a Portuguese stuffing that uses going on stale bread, so Katarinas brusque and tasty dish is as well as a money-saving meal.

The ingredient of Pork Chops Gone Chorizo Migas And Red Onion Salsa

• 8 stale hot dog or crusty bread rolls torn into 4cm pieces
• 4 pork chops bone in
• 6 garlic cloves finely chopped
• 1 red onion halved
• 1 red capsicum seeded thinly sliced
• 3 large truss tomatoes seeded thinly sliced
• 1 long well ventilated light red chilli finely chopped
• 1 bunch coriander chopped
• white wine vinegar to drizzle
• new virgin olive oil to drizzle
• 60ml 1 4 cup olive oil
• 15cm chorizo sausage halved lengthways thickly sliced
• 20 pitted black olives scratchily chopped
• 2 teaspoons olive oil additional supplementary
• 2 tablespoons paprika
• 20g butter

The Instruction of pork chops gone chorizo migas and red onion salsa

• place the bread in a large colander exceeding a bowl pour over sufficient chilly frosty water to cover the bread completely using your hands to incorporate until the bread is enormously saturated
• season the pork once salt and pepper rub taking into consideration half the garlic place a propos a plate cover and place in the fridge for 20 minutes to marinate
• meanwhile scratchily chop 1 onion half and thinly slice the steadfast half improve the sliced onion capsicum tomato chilli and half the coriander in a bowl drizzle over white wine vinegar and extra virgin olive oil season in the same way as salt and pepper toss to combine place in the fridge for 15 minutes to chill
• heat the olive oil in a large non stick frying pan on top of higher than high heat accumulate the chorizo and chopped onion cook for 3 minutes or until the onion is soft but not browned squeeze the bread to cut off surgically remove some of the moisture add to the chorizo mixture add the olive and the long lasting garlic and long lasting coriander mix up to combine season with salt and pepper press down re the mixture to flatten slightly cook for 3 minutes or until the base is crisp tilt twist the migas in chunks and cook pressing down for 3 minutes continue cooking and turning for 3 4 minutes or until golden
• heat the new oil in the pan over medium heat ensue the pork and cook for 3 4 minutes each side for medium or until cooked to your liking sprinkle in the same way as the paprika and go to the butter cook the pork for a extra 10 seconds each side to coat in the butter
• divide the migas in the middle of in the midst of serving plates pinnacle taking into account bearing in mind the pork and salsa

Nutritions of Pork Chops Gone Chorizo Migas And Red Onion Salsa

calories: 854 425 calories
calories: 45 grams fat
calories: 13 grams saturated fat
calories: 70 grams carbohydrates
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calories: n a
calories: 43 grams protein
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