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