Pork Chops With Sofrito

Name: Pork Chops With Sofrito
Ingredients: 8 New York pork chops top loin, 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; 24 ounces salsa de Tomate, LaPreferida or Goya; 1 teaspoon chili powder

8 ingredients

3 steps

Ingredients

8 New York pork chops top loin, 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
24 ounces salsa de Tomate, LaPreferida or Goya
1 teaspoon chili powder

Directions

1

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.
2

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.
3

Serve over yellow rice with pigeon peas.