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Pork Chops with Sofrito
Courtesy of National Pork Board
Servings: 8
Prep Time: 10 Min.
Cook Time: 20 Min.
What you need:
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+ 8 boneless pork loin chops, 1/2-in. thick
+ 2 Tbsp. olive oil
+ 1 c. white onion, diced
+ 1 c. green bell pepper, diced
+ 1 c. red bell pepper, diced
+ 2 cloves garlic, minced
+ 3 (8-oz.) cans Salsa de Tomate, LaPreferida or Goya (tomato sauce)
+ 1 tsp. chili powder
What to do:
1. Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 min. on each side. Remove from pan and set aside.
2. Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 min. until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 min.; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 min. until internal temperature on a thermometer reads 145°F, followed by a 3-min. rest time.
3. Serve over yellow rice with pigeon peas.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
Nutritional information:
Calories: 216;   Total Fat: 9g;   Saturated Fat: 2g;   Cholesterol: 67mg;   Total Carbs: 11g;   Fiber: 2g;   Protein: 26g;   Sodium: 429mg;