Sofrito Pork Chops Recipes

CHULETAS GUISADAS (STEWED PORK CHOPS)

Steps:

• Season pork chops generously with adobo and sazón (if using). Add extra salt, pepper and garlic powder, if desired.
• In a large skillet or caldero, heat oil over medium-high heat. Brown pork chops on both sides (1-2 minutes per side), then remove from pan.
• Add sofrito and cook for 2-3 minutes, stirring frequently, until soft and fragrant.
• Add tomato sauce, water, onion and peppers and stir to combine. Season to taste with additional adobo.
• Return pork chops back to pan and bring to a boil. Reduce heat to a low simmer, cover pan and cook until tender. About 20+ minutes for thin chops and 40+ for thick cut.
• If desired, add additional water to thin the sauce or let simmer without the lid to thicken.
• Serve over white rice.

DOUBLE-CUT PORK CHOPS BRAISED IN SOFRITO: DOMINICAN CHULETA ADOBADA

Steps:

• Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
• With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets too thick.

SOFRITO AND PORK CHOPS

Steps:

• To make sofrito - Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen.
• Rub both sides of the chops with the dry rub, coating them generously.
• Place them in a deep baking dish, overlapping if necessary.
• Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them.
• Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
• Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling.
• Remove the chops from the marinade and discard the marinade.
• Add as many chops as will fit in the pan without touching.
• Cook until the chops are well browned on the underside, about 6 minutes.
• Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
• Keep warm while cooking the second batch, if necessary.
• Serve immediately.