Pork Chops with Sofrito

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Party with Pork

Prep Time: 10 minutes
Cook Time: 20 minutes

8 boneless pork loin chops, 1/2-inch thick
2 tablespoons olive oil
1 cup white onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper , diced
2 cloves garlic , minced
3 8-oz cans Salsa de Tomate, LaPreferida or Goya
1 teaspoon chili powder

Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.

Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.

Serve over yellow rice with pigeon peas.

Makes 8 servings.

Thin chops in a quick braise make a fast and easy dinner.

Calories: 216 calories
Protein: 26 grams
Fat: 9 grams
Sodium: 429 milligrams
Cholesterol: 67 milligrams
Saturated Fat: 2 grams
Carbohydrates: 11 grams
Fiber: 2 grams

Random Cooking Tip:

For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.

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Buying/Handling/Storing Tip:

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher
It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.
More Butcher Tips

About the Cut
Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.
Learn About the Pork Cuts

Cooking Method: Braising

COOKING BASICS:

1. Coat meat lightly with seasoned flour, if desired.

2. In a large, heavy pan with lid, brown meat on all sides in a small amount of oil; remove excess drippings from pan.

3. Cover meat with desired liquid(s).

4. Cover pan and simmer over low heat on stove or in a low to moderate (275 to 300 degrees F.) oven for 1 to 3 hours, until tender.

5. If adding vegetables, add toward end of cooking time, during the last 20 to 45 minutes.

More about this cooking method

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