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Pork Chops with Sofrito

Pork Chops with Sofrito

Thin chops in a quick braise make a fast and easy dinner.


  • 8 boneless pork loin chops, 1/2-inch thick
  • 2 tablespoons olive oil
  • 1 cup EACH diced white onion, green and red bell peppers
  • 2 garlic cloves, minced
  • 3 (8 ounce) cans Salsa de Tomate (La Preferida or Goya)
  • 1 teaspoon chili powder


  1. Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown for 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.
  3. Add tomato sauce and chili powder, cook for 5 minutes; reduce heat to low.
  4. Return pork loin chops to pan. Simmer for 8 to10 minutes until chops are cooked through.
  5. Serve over yellow rice with pigeon peas.

Yield: 8 servings

Nutrition Facts: Calories 216 calories Protein 26 grams Fat 9 grams Sodium 429 milligrams Cholesterol 67 milligrams Saturated Fat 2 grams Carbohydrates 11 grams Fiber 2 grams

Recipe and photo credit: National Pork Board -

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