Chuletas Guisadas

Ingredients

• 4 bone-in pork chops, about 800 g
• juice of 1 bitter orange, or 1 orange and 1 lime
• 5 garlic cloves, crushed
• 2 tsp dried oregano
• 1½ tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1 tbsp granulated sugar
• 1 red onion, sliced into rings
• 1 green pepper, in strips
• 1½ tbsp tomato purée
• 2 tsp white vinegar
• 300 ml stock or water
• 2 culantro leaves, or coriander

Method

1. Marinate the chops

   Rub the chops with the citrus, garlic, oregano, salt and pepper and leave them thirty minutes. Pork chops are lean and dry out fast; the acid is doing as much for texture as for taste.

   30 min

2. Burn the sugar

   Darken the sugar in the oil until it smokes faintly.

   3 min

3. Sear both sides

   Brown the chops hard for two minutes a side and lift them out. They will finish in the sauce, so they only need colour here.

   5 min

4. Onions in the fond

   Cook the onion and pepper in the pan until soft, then add the tomato purée and vinegar and scrape up everything stuck to the bottom.

   6 min

5. Braise back in

   Return the chops with the stock and culantro, cover and simmer for twenty-five minutes until tender and the sauce clings. Serve with white rice, and spoon the onions over the top.

   25 min