Ingredients

• 1/2 cup milk
• 1/4 cup white wine
• 1/4 cup chopped onion
• 1 1/2 teaspoons adobo seasoning
• 4 large eggs
• 3 cloves garlic
• 2 scallions, chopped
• Salt and freshly ground black pepper
• 2 (1-pound) boneless center-cut pork loins, butterflied by the butcher
• Plain breadcrumbs, as needed
• Corn oil, as needed
• Aji, recipe follows
• red beans and rice
• sweet bananas
• 10 jalapenos, stemmed
• 1/4 cup water
• 1/4 cup white distilled vinegar
• 1/4 cup freshly squeezed lemon juice
• 1 1/2 cups finely chopped scallions
• 1 cup finely chopped cilantro leaves
• 2 teaspoons salt

Instructions

1. To make the marinade: Combine all of the ingredients in blender and puree until smooth. Transfer to bowl. (The marinade can be made up to 2 days in advance covered and refrigerated.)
2. To marinate the chuleta: Transfer the pork to the marinade and marinate at room temperature for 10 to 15 minutes.
3. Put bread crumbs in a plastic bag. Add pork and using the palm of your hand, pat bread crumbs onto pork so that it adheres well.
4. Heat a large skillet over medium-high heat. Add enough oil to lightly coat the bottom of the skillet. Working in batches, add the pork and cook, turning once, until lightly browned and cooked through, about 5 mintues per side.
5. Serve with the aji, red beans, rice and sweet bananas (maduros) for an authentic Colombian dish.
6. In a blender, pulse jalapenos with water, vinegar, and lemon juice until finely chopped. Pour into a bowl. Add scallions and cilantro. Add about 2 teaspoons salt or more to taste.