This is probably not a very "typical" Bolivian recipe, but I did find it at a Bolivian recipe site and I wanted to give it a try. It was OK, a bit too mild for our taste. I also didn't really enjoy all the cornstarch in the sauce - the dish was a hit with our younger eaters, though.
Chuletas de cerdo en salsa de naranja y pimiento
Ingredients
- 2 lbs pork chops
- salt and pepper to taste
- 1/4 cup sugar
- 4 tbsp. butter
- 2 garlic cloves, sliced
- 6 tbsp. corn starch
- 1 tsp. dried rosemary
- 2 cups water
- 1/4 cup orange juice
- 1/4 cup lemon juice
- 1 green bell pepper, chopped
- 2 oranges, sliced
Instructions
Salt and pepper the pork chops, sprinkle them with sugar.
In a large pan, melt the butter. Add the pork chops and sliced garlic and cook until browned on both sides. Remove botht he pork chops and garlic, discard the garlic.
Add the remaining sugar, cornstarch and rosemary to the butter in the saucepan. Stir well and slowly add the water. Continue cooking and stirring until the cornstarch is all mixed in - you may need to use a whisk.
Add the juices and chopped pepper. Return the pork chops to the sauce pan, put an orange slice on top of each chop and cover the pot. Cook on a low heat until the pork chops are cooked through and fork tender, about 30 minutes. Uncover the pan and cook for an additional 10 minutes.
Adapted from a recipe at El Sabor de Bolivia