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. 馃檪
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聽is now on the blog!). Happy New Year all!
Puerto Rican Pork Chops
Puerto Rican Pork Chops (Chuletas Guisadas: Stewed Pork Chops)
Puerto Rican Pork Chops
Simple but flavorful Puerto Rican style pork chops simmered in a tomato broth.
Ingredients
- 4 pork chops (any cut and thickness)
- 1 packet Saz贸n, 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
Aike says
I made these today and they were delicious. They don’t sell saz贸n in my country so I made my own with a twist. I’ve never had or tasten “real” goya sazon so i dont know what is supposed to taste like but I mixed :
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon paprika
1/2 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
I used about 3 teaspoons of my “diy sazon” for seasoning the pork chops and also added 3 teaspoons to the sauce because i like my food packed with flavour. Aside from that I followed your exact recipe and it turned out superree yummieee delicous. My house smelled great while these where simmering on the stove. I’ll definetely be making these again!
Rebekah says
I’m so happy you liked them and were able to make them without the premixed sazon!! And thanks for sharing the DIY recipe with my other readers!
Vivi says
The way you did it is better. Adobo and sazon have msg. I don’t use them. I’m a N.Y. Rican and I love making stews. It’s so easy and delicious. I use sofrito because it’s everything you need to give it flavor and you can puree and store it in the freezer until you need it. Garlic, red and green peppers,onions, cilantro.
Hanna @ MakeFor365.com says
My pork chops never seem to come out well, so duhhhhh… I should have been using a slow cooker! I had to look up Saz贸n, but I’m pretty sure I can find it now that I know what I’m looking for. Thanks! 馃榾
Rebekah | The Kitchen Gidget says
Let me know if you make them! The Saz贸n will help to tenderize and the annatto that’s in the mix turns it a pretty color. Your blog is so unique…I mean Bacon Maple Donut cocktail? Mind = blown 馃榾
Berta says
It’s been decades since I’ve made these. Don’t know why but hungry for them now! With PR rice of course!
Linda Bogue says
Flash and diffuser and a light meter have use camera in manual mode. Sorry Im old school!
LFFL says
Love the pork chop presentation there.
Haley says
Great presentation! What camera are you using?
Rebekah | The Kitchen Gidget says
Thanks! I have a Nikon D3200. I’m just using the kit lens right now, but the hardest part for me is lighting. Any tips? Your photos are beautiful!
Haley says
I recommend using as much natural light as possible, photograph near a window. I never use a flash either, I brighten the picture using Photoshop when necessary. Alternatively, iPhoto has shadows and brightness adjustments as well. Good luck!