Chuletas Guisadas (Puerto Rican Stewed Pork Chops)

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  Olive oil(45g)

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

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  Pork Chops, Bone-In(907g)
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  Adobo seasoning blend(10g)
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  Sofrito, Prepared(90g)
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  Garlic(15g)
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  Tomato Sauce(227g)
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  Vinegar, White(15g)
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  SazóN Seasoning Blend, With Annatto(8g)
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  Low Sodium Chicken Broth(480g)
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  Olives, Green, Canned, Pitted(60g)
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  Oregano, Dried(10g)
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  1 bay leaf ($0.10)
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  Yellow Onion
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  Bell Pepper
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  Cilantro, Fresh(60g)

Instructions

1. 1Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.
2. 2Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.
3. 3Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.
4. 4Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.
5. 5Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.
6. 6Add onion and bell pepper, cover, and cook until softened, about 5 minutes.
7. 7Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!