Jibarito Recipe: Chicago’s Puerto Rican Smashed Plantain Sandwich Is a Low-Carb
Chicago has a few interesting and iconic ingredients, just like the jibarito, Italian beef sandwiches and deep dish pizzas. One unique eat from Chicago this is much less regarded is the beef sandwich. What makes some of those pork sandwiches precise is that they use bone-in pork chops. Yep, for real.
At the same time as we like a good, crispy bone-in pork chop, for this recipe we went the boneless direction. The sandwich recipe might also sound easy, but the combination of crispy pork, mayonnaise, mustard and sweet caramelized onions is addictive. Throw on a few pickled peppers, and you’ve got stepped into sandwich heaven.
- Cuisine: American
- Prep Time: 10 minutes
- Cook dinner Time: 18 mins
- Overall Time: 28 mins
- Servings: four
Components
- 2 tablespoons butter
- 1 onion, sliced thin
- 4 boneless pork chops
- half of cup flour
- 1/4 cup vegetable oil
- mayonnaise
- mustard
- pickled peppers (non-obligatory)
- 4 hamburger buns, toasted
Right here’s the way to make it:
- soften the butter in a skillet. Upload the onion. Season with salt and pepper. Cook dinner till smooth and beginning to brown, approximately 8 mins. Remove to a plate and set aside.
- Season the beef chops with salt and pepper. Coat the pork chops in the flour.
Heat the oil within the same skillet over medium warmness. Upload the pork chops and prepare dinner until crispy, golden brown on both facets and cooked through, approximately 4 to five minutes consistent with facet. Remove to a plate.
- unfold desired quantity of mayonnaise and mustard on the lowest of the buns. Top with a red meat chop, a few onions, pickled peppers (if the use of) and the pinnacle bun. Serve straight away.
