Ingredients
4 pork chops (any cut and thickness)
1 teaspoon adobo seasoning
1 packet Sazón (optional)
2 teaspoons olive oil
1/4 cup sofrito
1/2 cup canned tomato sauce
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1/4 cup water
1/2 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 green bell pepper, thinly sliced
Salt, pepper and garlic powder, to taste
Hot white rice, for serving
Instructions
Season pork chops generously with adobo and sazón (if using). Add extra salt, pepper and garlic powder, if desired.
In a large skillet or caldero, heat oil over medium-high heat. Brown pork chops on both sides (1-2 minutes per side), then remove from pan.
Add sofrito and cook for 2-3 minutes, stirring frequently, until soft and fragrant.
Add tomato sauce, water, onion and peppers and stir to combine. Season to taste with additional adobo.
Return pork chops back to pan and bring to a boil. Reduce heat to a low simmer, cover pan and cook until tender. About 20+ minutes for thin chops and 40+ for thick cut.
If desired, add additional water to thin the sauce or let simmer without the lid to thicken.
Serve over white rice.
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