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.]

Total Time:
40 min
Prep:
10 min
Cook:
30 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
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 to thick.


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