Chuletas Contentas

The Japones Chile (Capsicum Annuum) is similar in appearance to the De Arbol. Though the walls of the Japones are thicker. Dried Japones Chiles are medium hot and good with Asian dishes. On the heat scale, this chile is 5-6. Scoville heat units 15,000 to 35,000.

Suggested Use:
Japones Chiles are medium hot and frequently found in spicier Asian and Oriental dishes. Used in Thai Basil Curry dishes and Hot Peanut Sauces. Crush a few pods and add them to your next stir fry.

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6 center cut pork loin chops (1/2- to 3/4-inch thick), seasoned with salt and pepper
2 Tbsp. corn or olive oil
4 cloves garlic minced
1 small white onion chopped
4 plum tomatoes chopped
2 medium japones chiles, broken up into pieces
1 cup beer
2 cups chicken broth
2 cups uncooked rice


Heat the oil in large skillet and add the pork chops. Sear the chops on both sides over medium-high heat just until brown, about 1 minutes on each side, then remove the meat from the skillet and cover loosely with foil.

Add the garlic and onions to the skillet and cook until tender, about 2 minutes, scraping up any brown bits from the bottom of the skillet. Add the rice, stirring constantly, until it just begins to brown, about 3 to 4 minutes. Add the tomatoes, jalapones chiles, beer and broth or water, then bring to a boil. Cover and reduce the heat to medium-low and simmer for 10 minutes.

Yields 6 servings.

Recipe adapted from The National Pork Council.