Pork Chops with Sofrito

Name: Pork Chops with Sofrito
Total time: 1800 s
Yield: 8 servings
Ingredients: 8 New York pork chops top loin, 1/2-inch thick; 2 tablespoons olive oil; 1 cup white onion diced; 1 cup green bell pepper diced; 1 cup red bell pepper diced; 2 cloves garlic minced; 24 ounces salsa de Tomate, LaPreferida or Goya; 1 teaspoon chili powder

Pork

High Vitamin C
Quick
Main Dishes
Browning
Low Sugar
Low Saturated Fat
High Potassium
High Protein
Low Carb
Low Calorie
Low Fat

8Ingredients

┅Calories

30Minutes

Ingredients

servings:

8 New York pork chops (top loin, 1/2-inch thick)
2 tablespoons olive oil
1 cup white onion (diced)
1 cup green bell pepper (diced)
1 cup red bell pepper (diced)
2 cloves garlic (minced)
24 ounces salsa (de Tomate, LaPreferida or Goya)
1 teaspoon chili powder

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Directions

Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.
Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serve over yellow rice with pigeon peas.

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