Sofrito And Pork Chops Recipes

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SOFRITO AND PORK CHOPS

Make and share this Sofrito and Pork Chops recipe from Food.com.

Provided by mariposa13

Categories     Pork

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 14



Sofrito and Pork Chops image

Steps:

  • To make sofrito - Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen.
  • Rub both sides of the chops with the dry rub, coating them generously.
  • Place them in a deep baking dish, overlapping if necessary.
  • Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them.
  • Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  • Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling.
  • Remove the chops from the marinade and discard the marinade.
  • Add as many chops as will fit in the pan without touching.
  • Cook until the chops are well browned on the underside, about 6 minutes.
  • Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
  • Keep warm while cooking the second batch, if necessary.
  • Serve immediately.

Nutrition Facts : Calories 1604.5, Fat 113.5, SaturatedFat 42.4, Cholesterol 389.9, Sodium 336.5, Carbohydrate 35.4, Fiber 5.8, Sugar 17.8, Protein 106.7

2 medium Spanish onions, cut into large chunks
3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
16 -20 garlic cloves, peeled
1 bunch cilantro, washed
cilantro
3 -4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded, and cut into large chunks
3 -4 lbs pork loin chops (six to eight, 1-inch-thick)
3 tablespoons dry rub seasonings (homemade or store-bought)
3 oranges, juice of
1 lemon, juice of
2 tablespoons cider vinegar
2 garlic cloves, smashed
canola oil or other vegetable oil

DOUBLE-CUT PORK CHOPS BRAISED IN SOFRITO: DOMINICAN CHULETA ADOBADA

Migrants from the Dominican Republic that have settled in New York have adapted to braising pork chops in a sofrito sauce. Although pork chops are normally pan-fried in Dominican homes. This recipe is a double cut pork chop that is pan-fried and then braised with pre-made or store-brought Goya sofrito.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8



Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada image

Steps:

  • Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
  • With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets too thick.

1/4 cup canola oil
2 double cut pork chops
1 tablespoon dried oregano
1 quart Goya sofrito (blended with 1/4 cup raisins)
1 cup chicken stock
1 cup large diced calabasitas
1 cup medium diced yautia
Salt and pepper

SOFRITO PORK CHOPS

Prepared with smoked ham, tomatoes and mozzarella, these Sofrito Pork Chops are a quick and hearty weeknight dish. Sprinkle with cilantro and enjoy!

Provided by My Food and Family

Categories     Recipes

Time 40m

Yield 6 servings

Number Of Ingredients 6



Sofrito Pork Chops image

Steps:

  • Place Sofrito Base in blender; cover. Blend until smooth. Heat large skillet on medium-high heat; add sofrito mixture, tomatoes and ham. Cook 10 min., stirring occasionally.
  • Arrange chops over sofrito mixture; press gently into sofrito mixture with spatula. Reduce heat to medium; cover. Cook 10 min. Turn chops over carefully with spatula so that sofrito mixture coats chops. Cook, uncovered, 5 min. or until cooked through (160°F).
  • Remove from heat. Sprinkle with cheese. Cover; let stand 5 min. Sprinkle with cilantro.

Nutrition Facts : Calories 270, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 560 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 3 g, Protein 30 g

1 cup prepared Sofrito Base
1 can (14-1/2 oz.) diced tomatoes, drained
3 oz. (1/2 of 6-oz. pkg.) OSCAR MAYER Smoked Ham, chopped
6 bone-in pork chops, about 1/2 inch thick
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese
2 Tbsp. chopped cilantro

CUBAN SLOW-COOKER PORK CHOPS

This recipe is courtesy of my Mother-in-law. It's the easiest, most delicious crock pot recipe ever. Normally I shy away from canned ingredients, but the sofrito has so much flavor, it really doesn't need anything else. I serve the chops with a side of brown rice.

Provided by Diet It Up

Categories     Stew

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5



Cuban Slow-Cooker Pork Chops image

Steps:

  • Layer the pork chops in a crock pot.
  • Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
  • Set the crock pot for 6 hours on the low setting.
  • Add the olives to the sauce before serving.

6 center-cut pork chops, bone-in
1 (12 ounce) jar sofrito sauce, Goya
1 (15 ounce) can tomato sauce
1/2 cup water
1 cup pimento-stuffed green olives

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