Pork Chops with Sofrito
Courtesy of National Pork Board 8 Servings • 10 Min. Prep Time • 20 Min. Cook Time| Ingredients |
|---|
| 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 |
Directions:
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: www.PorkBeInspired.com
Nutrition:
Calories: 216; Total Fat: 9g; Saturated Fat: 2g; Cholesterol: 67mg; Total Carbs: 11g; Fiber: 2g; Protein: 26g; Sodium: 429mg;