Chuletas de Cerdo a la Jardinera (Garden Pork Chops)

By carvalhohm2

Ingredients

• 8 pork chops, thinly sliced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 tsp. canola oil
• adobo to taste
• 2 tsp. Canola oil
• 1 lb. kielbasa sausage
• A few sprigs cilantro
• 1/4 cup onions, chopped
• 1/2 green bell pepper, finely diced
• 3 cloves garlic, minced
• 2 tbsp. sofrito
• 1/4 tsp. salt (optional)
• 1 tbsp. Manzanilla olives
• 1/2 c. tomato sauce
• 1 envelope sazón
• 2 cups frozen mixed vegetables, thawed

Details

Servings 8
Adapted from ricanrecipes.com

Preparation

Step 1

Season the pork chops to taste with the adobo, oregano and cumin mix in 1 teaspoon of canola oil. Set aside to marinate for 30 minutes.

After 30 minutes, pour in 2 tablespoons of canola oil in a saucepan and fry in medium heat the Kielbasa sausage, then add the pork chops and fry about 5 minutes each side. Remove from pan.

In the same pan add cilantro, onions, green bell pepper, garlic and sofrito for a few minutes until onions are transluscent Add salt (optional), olives, tomato sauce, and sazon. Cook for approximately 15-20 minutes.

Add vegetables and cook 10 more minutes on medium low heat. Pour over pork chops and sausage
Serve with white rice and pink beans, and don’t forget the tostones.