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Costa Rican Casado

This classic Costa Rican dish is richly abundant! It’s secret lies in it’s simplistic an hearty portions. This recipe calls for grilled pork chops, plantains, white rice, queso fresco, eggs and fresh salad. Pura vida!

Serves 4
Prep Time 45
Cook Time 15


  • 4 Pork Chops
  • Vegetable Oil
  • 2 Garlic Cloves, finely minced
  • Salt & Pepper
  • 1/2 cup Beef Broth
  • 2 Plantains, peeled and sliced length-wise
  • 1/2 head of Lettuce (Iceberg)
  • 1 Tomato, sliced
  • 1 Cucumber, sliced
  • 1 Carrot, grated
  • Balsamic Vinaigrette
  • 4 cups White Rice, steamed
  • 4 cups Black Beans, boiled whole
  • 4 Eggs, fried or boiled
  • 4 slices of Queso Fresco


  1. Start by seasoning pork chops with salt, pepper and garlic. In a large skillet, heat two tablespoons of vegetable oil over medium heat and cook pork chops on each side, to desired texture. Using the same pan and after frying all the pork chops, create a sauce from the drippings, by adding 1/2 cup of beef stock and bring to a boil. Reduce to a gravy consistency and set aside.
  2. In a separate skillet, fry the plantain slices in some oil, until golden brown.
  3. Next, prepare the salad by combining the lettuce, grated carrot, cucumber and tomato slices. Season with salt, pepper and vinaigrette; set aside.
  4. To serve, assemble your dishes with all portions side-by-side: one pork chop with sauce, next to beans, salad, fried plantains, white rice, queso fresco and egg.
  5. Enjoy with tortillas and a great Costa Rican Coffee or Beer!
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