Recipe courtesy of Juventino Avilas
Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada
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- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 838
- Total Fat
- 61 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 49 g
- Cholesterol
- 70 mg
- Sodium
- 2507 mg
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.
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 838
- Total Fat
- 61 g
- Saturated Fat
- 4 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 5 g
- Sugar
- 1 g
- Protein
- 49 g
- Cholesterol
- 70 mg
- Sodium
- 2507 mg
Ingredients
Directions
- 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.
