Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

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  3 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 lbs Pork Chops, Bone-In
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  2 tsp Adobo seasoning blend
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  6 tbsp Sofrito, Prepared
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  1 tbsp Garlic
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  8 oz Tomato Sauce
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  1 tbsp Vinegar, White
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  1.5 tsp SazóN Seasoning Blend, With Annatto
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  2 cup Low Sodium Chicken Broth
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  0.3 cup Olives, Green, Canned, Pitted
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  2 tsp Oregano, Dried
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  1 1 bay leaf ($0.10)
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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  0.3 cup Cilantro, Fresh

Instructions

1. 1Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. While oil heats, mix the adobo seasoning with the remaining 1 tablespoon olive oil, then rub the mixture evenly over all surfaces of the pork chops.
2. 2Sear the pork chops in batches (do not crowd the pan) for 2–3 minutes per side over medium-high heat until browned on the surface. Transfer seared pork chops to a plate.
3. 3Add the sofrito and fresh garlic to the same pan and sauté over medium heat for 2 minutes, stirring frequently, until fragrant.
4. 4Stir in the tomato sauce, white vinegar, and sazón seasoning. Cook over medium heat for 4–5 minutes, stirring occasionally, until the mixture thickens slightly.
5. 5Pour in the chicken broth and add the green olives and dried oregano. Stir well, bring to a boil over medium-high heat, then return the pork chops to the pan, nestling them into the sauce. Reduce heat to medium-low, cover, and simmer for 7–10 minutes until the pork reaches an internal temperature of 145°F and is tender.
6. 6Add the diced onion and bell pepper, cover, and cook over medium-low heat for 5–7 minutes until the vegetables are softened.
7. 7Remove from heat and stir in fresh cilantro. Taste and adjust salt and pepper as needed.
8. 8Divide the pork chops and sauce evenly into 4 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.