Sofrito And Pork Chops Recipes

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SOFRITO PORK CHOPS



Sofrito Pork Chops image

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

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

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

SOFRITO AND PORK CHOPS



Sofrito and Pork Chops image

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

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

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

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



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

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

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

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.

SOFRITO MASHED POTATOES



Sofrito Mashed Potatoes image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons salt
2 pounds potatoes (recommended: Yukon gold)
3 tablespoons canola oil
1/4 cup chopped red onions
1 red bell pepper, chopped
1/2 green pepper, chopped
3 tablespoons chopped garlic
2 tablespoons tomato paste
1/4 cup white wine
3 ounces tomato sauce
3 tablespoons unsalted butter
1/2 cup heavy cream
3 tablespoons salt
Salt and pepper
2 tablespoons chopped cilantro leaves

Steps:

  • Fill a large pot with water, salt and potatoes and bring to boil. Cook until fork tender.
  • Meanwhile, heat oil in a medium sauce pot over medium heat. When oil is hot add onions and peppers and saute for 3 minutes. Add the garlic and cook until it begins to brown. Lower the heat and add tomato paste and stir for 3 to 5 minutes. Deglaze with white wine and reduce by half.
  • Add tomato sauce and bring to simmer for 5 minutes. Then stir in butter and cream and set aside, covered to keep warm.
  • When potatoes are fork tender, drain water and mash slowly adding the sofrito mixture. Season with salt and pepper and garnish with cilantro.

CUBAN SLOW-COOKER PORK CHOPS



Cuban Slow-Cooker Pork Chops image

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

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

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.

SOFRITO



Sofrito image

Sofrito is the base for most Puerto Rican dishes, and this one is better than store bought (difficult to find in the stores in the Western United States). This can be added to beans, rice, soups, stews, you name it.

Provided by FIVEBRIGS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 20m

Yield 80

Number Of Ingredients 10

2 green bell peppers, seeded and chopped
1 red bell peppers, seeded and chopped
10 ajies dulces peppers, tops removed
3 medium tomatoes, chopped
4 onions, cut into large chunks
3 medium heads garlic, peeled
25 cilantro stems (with leaves)
25 recao stems (with leaves)
1 tablespoon salt
1 tablespoon black pepper

Steps:

  • In a food processor, combine green peppers, red peppers ajies dulces, tomatoes, onions, and garlic. Add cilantro, recao, salt, and pepper. Process to the consistency of semi-chunky salsa (not watery). Place in a resealable plastic freezer bag, and use as needed, or freeze in portions.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.4 g, Sodium 89 mg, Sugar 0.8 g

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