SOFRITO PORK CHOPS
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
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
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
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
SOFRITO MASHED POTATOES
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.
SOFRITO AND PORK CHOPS
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
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
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
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.
DORITOS PORK CHOPS
I was trying to come up with a new way to make pork chops and this recipe is the result. The Doritos make an excellent crust and since they have so much flavor anyway, you really don't have to add a lot of seasoning. These pork chops are moist, delicious, and easy to make.
Provided by pjstar31
Categories Baked Pork Chops
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Spread the crushed chips out in the bottom of a shallow dish.
- Beat egg and milk together in a bowl; season with salt and pepper.
- Pour melted butter in the bottom of a 9x13-inch casserole dish and tilt in all directions to spread evenly.
- Dip pork chops in egg wash and set onto the crushed chips; cover both sides with chips, pressing them into the meat. Place breaded pork chops into the casserole dish.
- Season tops of pork chops generously with garlic powder and onion powder.
- Bake in the preheated oven for 10 minutes. Flip pork chops over, season the other side with garlic powder and onion powder and cook until no longer pink in the center, an additional 10 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 609.4 calories, Carbohydrate 16.6 g, Cholesterol 227.9 mg, Fat 31 g, Fiber 0.9 g, Protein 63.1 g, SaturatedFat 10.8 g, Sodium 336.7 mg
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