Double Cut Pork Chops Braised In Sofrito Dominican Chuleta Adobada Recipes

SOFRITO PORK CHOPS

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.

SOFRITO AND PORK CHOPS

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.

TUSCAN BRAISED PORK CHOPS

Steps:

• Wipe the chops with a damp paper towel and dry them.
• Brown the chops in 1/4 cup of the oil at medium/high heat in a large skillet.
• Remove the chops and set aside.
• Add the vegetables and the remaining 1/4 cup of oil to the pan.
• Caramelize the vegetables at medium heat (this is the sofrito).
• Return the chops to the pan and spoon some of the sofrito over them.
• Add the seasonings and wine.
• Cover and simmer on low heat for 30 minutes.
• Add a little water from time to time to prevent the pan from boiling dry.
• Add the tomato sauce.
• Cook covered 10 more minutes.
• Remove the chops and strain the sauce.
• Drizzle some sauce over the chops.
• Dress pasta of your choice with the remaining sauce.