Chuleta de Puerco Encebollada- Peruvian-inspired, juicy pork chops cooked with onions and aji amarillo peppers for that perfect amount of spice.
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When people think of international dishes, they think complicated and strange ingredients. This simple pork chop recipe is out to prove them wrong!
If you haven’t already delved into the world of Peruvian food, you are missing out! One of my favorite things about it is that so many dishes are naturally gluten free.
I received four beautiful big pork chops in this months Butcher Box, so my husband whipped up these amazing pork chops with onions and aji peppers for the perfect meal.
Aji Peppers are the foundation of many Peruvian Dishes. I used it in my Arroz con Pollo, Causa, and Seco de Res just to name a few. They come in several different forms including paste, dried and pickled. Luckily Peruvian food has become very popular so they can all be found in most grocery stores, nationwide. If all else fails, Amazon is your friend! This recipe uses whole, brined, Aji Amarillo peppers.
For this recipe, you will also want Aji Amarillo paste and Aji Panca paste. These are well worth spending a couple of dollars on (usually under five at the grocery store). They are very versatile and add so much flavor to dishes.
Pork Chops with Onions and Peppers
I know Chuleta de Puerco Encebollada sounds fancy, but it is just flavorful, juicy pork chops with onions and whole aji amarillo peppers. It’s relatively straightforward to make but is a colorful dish that will impress.
Pork Chops are perfect for company because they are a relatively inexpensive cut of meat. I got mine in Butcher Box this month. If you haven’t tried Butcher Box, it is a monthly meat service that offers high-quality grass-fed beef, heritage pork, and organic chicken. We’ve had the pork chops twice now and have been thoroughly impressed. Worth checking out!
I hope you enjoy this recipe! Do you have a favorite Peruvian Dish that you’d like to see on My Gluten Free Miami? Let me know in the comments!
Chuleta de Puerco Encebollada, Pork Chops with Onions and Peruvian Peppers
- 3 Tablespoons Oil
- 4 Bone In Pork Chops
- 1 teaspoon aji amarillo paste
- 1 teaspoon aji panca paste
- 1 teaspoon minced garlic
- 1 large onion chopped
- 2 aji amarillo brined peppers sliced into thin strips
- 1/4 cup red wine vinegar
- 1 Tablespoon tomato paste
- 1 Tablespoon Gluten Free Soy Sauce such as Tamari
- Salt and Pepper
- 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.