Apologies for the blog absence. I spent my Christmas in Arkansas, then visited my sister in Texas. Now I’ll be heading to Virginia for work. I hope to keep up with my blog, but it will be a challenge to find the right balance and schedule. I love cooking and am excited to work on my photography with my new camera!
This recipe is a super simple, quick meal with classic vibrant Puerto Rican flavors–no sofrito needed! If you’re new to the blog, see my post on Puerto Rican Beans as to why I cook Puerto Rican food. 🙂
Pork chops are simmered until fork tender in a savory tomato broth. If you prefer, you can substitute chicken fillets. Serve over rice with a green side salad for a complete meal (recipe for Puerto Rican Rice
coming soon is now on the blog!). Happy New Year all!
Puerto Rican Pork Chops (Chuletas Guisadas: Stewed Pork Chops)
- 4 pork chops (any cut and thickness)
- 1 packet Sazón, divided (I use Goya w/Coriander & Annatto/Culantro & Achiote)
- 1/2 cup (4 ounces) canned tomato sauce
- 2 tablespoons water
- 1/2 red bell pepper, thinly sliced
- 1/2 green bell pepper, thinly sliced
- 1 small onion, thinly sliced
- Salt, pepper, garlic powder and adobo, to taste
- Cooked rice, for serving
- Season pork chops generously with salt, pepper, garlic powder, adobo and half the packet of Sazón. In a large frying pan, brown chops on both sides in a tablespoon of oil.
- Meanwhile, in a small bowl mix tomato sauce, water and remaining Sazón. Pour over pork chops. Add peppers and onions. Cover pan with lid, reduce heat to low and simmer until pork chops are fork tender. (This could take anywhere from 25-40 minutes, depending on the thickness of the chops.) Serve with Puerto Rican or white rice.