PUERTO RICAN STEWED PORK CHOPS

My Chuletas Guisadas Puerto Rican recipe is a flavorful dish that is made with a unique dry sofrito. This sofrito is created using a blend of dried spices and vegetables giving the dish a rich and complex flavor profile. I chose to omit adobo season and garlic from the recipe but the addition of garlic in my dry sofrito still provided plenty of delicious taste. The result was a mouthwatering dish that is sure to impress anyone who tries it.

Pork Chops– When cooking pork chops you have the freedom to choose any type of pork chop that you prefer. Whether it’s bone-in or boneless thick or thin the choice is yours.

Mini Sweet Peppers– I prefer to use mini-sweet peppers in my dishes because of their delicious taste. However, for this particular recipe, you have the flexibility to use any type of pepper that you prefer.

Sofrito– The dry Sofrito added a depth of flavor with its concentrated herbs and spices while the wet Sofrito brought a fresh and vibrant taste to the dish. By using both versions of Sofrito I was able to enhance the overall flavor profile of the dish and create a truly satisfying meal.

Ingredients

1 tbsp olive oil, divided

4-6 assorted pork chops

2 tsp of dry sofrito (For pork chops)

2 Tbsp Sofrito (for sauce)

8 oz tomato sauce

1 Tbsp white distilled vinegar

1 tbsp tomato paste

1 cup chicken broth

2 tsp oregano, divided

1 tsp cayenne pepper (optional)

2 tsp of dried cilantro, divided

1/2 small onion, sliced in 1/4 inch half moons

6-8 mini assorted sweet baby peppers, sliced into inch strips

1/4 cup fresh cilantro leaves

Salt and pepper to taste

Instructions

In a bowl combine the pork chops, dry sofrito, oregano, cayenne pepper, dried cilantro, vinegar, salt, and pepper.

Add 1 tbsp of oil to a large saute pan and set it over medium-high heat. Sear on both sides, about 5 minutes on each side. Set aside.

In the same pan add wet sofrito, tomato sauce, tomato paste, onion, peppers oregano, chicken broth, dried cilantro, salt, and pepper, and saute until fragrant, about 3 minutes.

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 10 minutes for each 1/2 inch of thickness.

Add cilantro leaves and cook for 2-3 minutes. Taste the sauce and add salt and pepper if necessary.

Serve over white rice or your favorite side!