Chuletas Guisadas
Ingredients
-
2
lbs
thinly cut pork chops, bone-in
-
3
Tbsp
olive oil, divided
-
2
tsp
adobo
-
6
Tbsp
sofrito
-
1
Tbsp
minced garlic
-
8
oz
tomato sauce
-
1
Tbsp
white distilled vinegar
-
1 ½
tsp
sazón
-
2
cups
chicken broth
-
¼
cup
pimento-stuffed green olives, sliced
-
2
tsp
oregano
-
1
leaf
bay leaf
-
1
medium
onion, sliced
-
1
medium
bell pepper, sliced
-
¼
cup
fresh cilantro leaves
Instructions
- Heat 2 tablespoons of olive oil in a large sauté pan over medium-high heat.
- Mix adobo with the remaining 1 tablespoon of olive oil and rub it onto the pork chops.
- Sear the pork chops in batches for about 2 minutes on each side, then remove and set aside.
- In the same pan, add sofrito and garlic, sautéing until fragrant, about 2 minutes.
- Add tomato sauce, vinegar, and sazón; sauté until the mixture thickens, about 4 minutes.
- Stir in chicken broth, olives, oregano, and bay leaf; bring to a boil and reduce by one-quarter.
- Return the pork chops to the pan, cover, and lower the heat to medium-low, cooking until tender, about 7 minutes per ½ inch of thickness.
- Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
- Remove from heat, stir in cilantro, and adjust seasoning with salt and pepper if needed. Serve over rice.
Nutrition Facts (estimated)
Servings
4 servings
Calories
516
Total fat
29g
Total carbohydrates
11g
Total protein
52g
Sodium
1121mg
Cholesterol
0mg
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