Pan-Braised pork chops

Prep Time: 5-10 minutes
Servings: 4
Cooking Time: 45-1hr

4 pork chops
A pinch of salt (if needed)
1 Maggi chicken bouillon
4 tablespoon of oil
2 cup of water
3 tablespoon of freshly squeezed limejuice

3 cloves of garlic peeled & chopped
1 teaspoon of dry oregano leaves
2 twigs of thyme
1 teaspoon of black pepper
2 aji gustosos or cachucha
2 sprigs of cilantro without bottom roots
2 tablespoon of olive oil

1/2 green bell pepper, julienne style
1/2 red bell pepper, julienne style
1 small onion, finely sliced


Rinse meat. Blend the last 8 ingredients in a blender or food processor to create recaito.

Marinate the meat with the recaito for at least 15 minutes; Overnight is recommended

In a large skillet. Heat oil, brown the meat on both sides. Do not discard marinate juice

Mix the marinade with 1/2 cup of water

Let a brown film form on the bottom of the skillet (deglazing)

Deglaze using small quantity of the marinade juice at a time, to give the chops a beautiful brownish color. Stir well to create a nice brown gravy. Repeat deglazing if necessary to create a deeper brown color

Add the chicken bouillon , in small pieces,  peppers, onion, limejuice and 2 cups of water

Cover and cook on low heat for 30 minutes

Serve with rice and beans, baked potatoes or your favorite side dish