Baked Paprika Pork Chops and Mushrooms / Chuletas de Cerdo asadas con Champiñones

By Prensa 31 de enero de 2015 Leave a comment Go to comments

Cristina de Guzmán desde Texas (Estados Unidos) nos ha enviado estas sabrosas “Chuletas de Cerdo asadas con Champiñones” que participa en nuestro Concurso Internacional. Según la autora “Esta es una receta simple y fácil de preparer, un plato de cerdo muy sabroso que todo el mundo disfrutará”.


Cristina de Guzmán from Texas (USA) presents her “Baked Paprika Pork Chops and Mushrooms” for our International Contest. According to her own words “this is a very simple and easy to prepare yet really tasty pork dish that everyone will surely enjoy”.


It makes use of two La Chinata products: the La Chinata Smoked "picante" Paprika Powder to spice up the pork chops and the La Chinata Smoked "dulce" Paprika Powder to season the carrots and mushrooms. The combination of all the ingredients and the wonderful flavor of paprika make this dish very exciting and delicious! The Mozzarella cheese gives added delight! Definitely a must try!



Serves 6

  • 6 pcs. pork chops 
  • 3 cups sliced baby bella mushrooms
  • 1 Tbsp garlic powder
  • ½ Tbsp La Chinata Smoked "hot" Paprika Powder 
  • ½ Tbsp La Chinata Smoked "sweet" Paprika Powder 
  • 2 tsp salt
  • ½ tsp pepper
  • 5 Tbsp olive oil
  • 3 cloves garlic, minced
  • 1 medium sized onion, sliced thinly
  • 2 medium sized carrots, peeled and bias sliced into ¼ inch thick
  • ¾ cup shredded Mozzarella cheese



1. Sprinkle pork chops with 1 tsp salt, ¼ tsp pepper, ½ Tbsp garlic powder and ½ Tbsp La Chinata Smoked "hot" Paprika Powder. Let sit for at least 15 minutes.

2. In a skillet over medium heat, fry pork chops in olive oil for 5 minutes on each side or until light brown on both sides. Remove from pan and arrange in a lightly greased baking dish. Preheat oven to 375°F. In the same skillet, saute garlic until light brown. Add onions, carrots and mushrooms and saute for about 5 minutes. Sprinkle with remaining salt, pepper, garlic powder and ½ Tbsp La Chinata Smoked "sweet" Paprika Powder. Remove from heat.​

3. Spoon mushrooms and carrots mixture on top of pork chops. Cover with aluminum foil and bake for 30 minutes.

4. Uncover and top with Mozzarella cheese. Bake for another 3 minutes or until cheese is melted. Remove from oven and serve with rice or rolls.

Posted in: RECETAS
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