Chuleta De Puerco Encebollada Pork Chops With Onions And Peruvian Peppers Recipes

CHULETAS GUISADAS (STEWED PORK CHOPS)

Steps:

• Season pork chops generously with adobo and sazón (if using). Add extra salt, pepper and garlic powder, if desired.
• In a large skillet or caldero, heat oil over medium-high heat. Brown pork chops on both sides (1-2 minutes per side), then remove from pan.
• Add sofrito and cook for 2-3 minutes, stirring frequently, until soft and fragrant.
• Add tomato sauce, water, onion and peppers and stir to combine. Season to taste with additional adobo.
• Return pork chops back to pan and bring to a boil. Reduce heat to a low simmer, cover pan and cook until tender. About 20+ minutes for thin chops and 40+ for thick cut.
• If desired, add additional water to thin the sauce or let simmer without the lid to thicken.
• Serve over white rice.

CHULETA DE PUERCO ENCEBOLLADA, PORK CHOPS WITH ONIONS AND PERUVIAN PEPPERS

Steps:

• Salt and Pepper pork chops.
• Heat oil in pan.
• Brown pork chops.
• Remove and turn heat down to medium low.
• Add 1 Tablespoon oil.
• Add aji amarillo, aji panca, garlic, chopped onions, aji amarillo peppers and saute for 2 to 3 minutes.
• Add red wine vinegar, tomato paste, and gluten free soy sauce.
• Stir together well.
• Add back pork chops, cover and cook until pork chops are cooked through.
• Serve over rice.

CHULETAS DE PUERCO (PORK CHOPS) WITH SAUCE AND AVOCADO

Steps:

• Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.
• Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.
• Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally until the pork chops are cooked. Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 15 more minutes.
• Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.