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Spanish Pork Chops



Pork Chops

  • 4-5 pork chops
  • 1 packet Goya Sazon with Achiote
  • 3 spoonsful Goya Adobo
  • 2 spoons sofrito (store brought or homemade)
  • A little bit of black pepper

Homemade Sofrito

  • 3 large green bell peppers
  • 3 large white onions
  • 1 garlic clove or 3 spoons of crushed garlic
  • 1 leaf of reacao
  • 2 leaves of culantro or cilantro
  • 3 ajices peppers (optional)


  1. Pork Chops: Place pork chops with seasonings in seasoning bag ( I use a plastic storage bag) Add enough water to allow the seasonings to mix. Close bag and shake everything up. You can let it sit in this marinade for a while or just put the chops straight to cook. You can fry, grill, bake or broil them - either way is good.
  2. Homemade Sofrito: This is for a small batch, to make the batch bigger just add 1 extra of each ingredient. Cut up all of the ingredients into chunk sizes. Place into a blender or food processor. Mix ingredients until all are blended together (The consistency should be a little liquidy, but chopped into small pieces.)
  3. Pour ingredients into a pot. Add olive oil (about 4 spoons), 1 packet of Sazon and 1 packet of Sazon con Achiote. Cook mixture for about 5 minutes.
  4. Place cooked sofrito into a jar, container or ice tray, if using an ice tray it can go straight to the freezer.

Shared with Recipe Goldmine by Santiago, New York, New York.


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