It’s week two of my Pork Be Inspired Healthy Eating Tour. Last week didn’t go quite the way I was hoping so this week I was sure to choose a much easier pork recipe. Pork Chops with Sofrito was easy and delicious and definitely a new staple around our house. It has a lot of great veggies included to be sure my family receives something healthy. I’m the first to admit we aren’t always the best about fruits and veggies so this pork recipe was exactly what we needed.
In case you didn’t know, a Sofrito is a mixture of “aromatic” ingredients such as bell peppers, garlic, onion and tomato that then cook in olive oil. I had never tried it but I will say that it the flavors were complimentary and it makes my mouth water thinking about it.
The best part was it turned out delicioso. No issues here, I followed the recipe from start to finish and wound up with the most tender boneless pork loin chops. The Salsa de Tomate, bell peppers and onions mixed together to form a paste like mixture that even my kids would eat. Did you hear that? I said my kids, the pickiest most annoying eaters in the world, ate this recipe with little complaint. Probably because the flavor was so sweet with just the slightest nip of spice. We served it over a bed of yellow rice. The only thing I might have done differently is slice the chops in half so they cooked a bit faster.
Right now at Publix Pork Spareribs are on sale. Those are delicious of course and we definitely know how to enjoy a rack of ribs, but decided to go with a healthier alternative this month. Check out the Pork Chops with Sofrito Recipe below:
TIME
Cook Time: 20 minutes
INGREDIENTS
8 boneless pork loin chops, 1/2-inch thick
2 tablespoons olive oil
1 cup white onion, diced
1 cup green bell pepper, diced
1 cup red bell pepper , diced
2 cloves garlic , minced
3 8-oz cans Salsa de Tomate, LaPreferida or Goya
1 teaspoon chili powder
INSTRUCTIONS
Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.
Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Serve over yellow rice with pigeon peas.
Makes 8 servings.
NUTRITION
Calories: 216 calories
Protein: 26 grams
Fat: 9 grams
Sodium: 429 milligrams
Cholesterol: 67 milligrams
Saturated Fat: 2 grams
Carbohydrates: 11 grams
Fiber: 2 grams
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