Sofrito And Pork Chops

Directions

1. 1
   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.
2. 2
   Rub both sides of the chops with the dry rub, coating them generously.
3. 3
   Place them in a deep baking dish, overlapping if necessary.
4. 4
   Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them.
5. 5
   Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
6. 6
   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.
7. 7
   Remove the chops from the marinade and discard the marinade.
8. 8
   Add as many chops as will fit in the pan without touching.
9. 9
   Cook until the chops are well browned on the underside, about 6 minutes.
10. 10
    Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
11. 11
    Keep warm while cooking the second batch, if necessary.
12. 12
    Serve immediately.