Double Cut Pork Chops Braised In Sofrito Dominican Chuleta Adobada Recipes

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DOUBLE-CUT PORK CHOPS BRAISED IN SOFRITO: DOMINICAN CHULETA ADOBADA



Double-Cut Pork Chops Braised in Sofrito: Dominican Chuleta Adobada image

Migrants from the Dominican Republic that have settled in New York have adapted to braising pork chops in a sofrito sauce. Although pork chops are normally pan-fried in Dominican homes. This recipe is a double cut pork chop that is pan-fried and then braised with pre-made or store-brought Goya sofrito.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 8

1/4 cup canola oil
2 double cut pork chops
1 tablespoon dried oregano
1 quart Goya sofrito (blended with 1/4 cup raisins)
1 cup chicken stock
1 cup large diced calabasitas
1 cup medium diced yautia
Salt and pepper

Steps:

  • Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
  • With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets too thick.

KAN KAN



Kan Kan image

Provided by Food Network

Time 1h50m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons salt
Four 2-pound pork chops that include loin, rib and attached skin
1 cup sofrito
1 cup olive oil
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon ground black pepper
1 tablespoon annatto powder
Oil, for deep-frying chops

Steps:

  • Fill up a deep pot with 2 gallons of water and 1 tablespoon salt. Place the pork chops in the water and let sit for about 1 hour. (For best results brine overnight in the refrigerator).
  • Preheat the oven to 350 degrees F.
  • Remove the pork chops from the brine and place in a large sheet pan. Mix the sofrito, olive oil, garlic powder, oregano, ground pepper and remaining 2 tablespoons salt in a bowl. Coat the pork chops with the mixture, then rub the annatto powder on the skin. Roast the pork chops for 15 minutes.
  • Heat the oil in a deep-fryer to 350 degrees F, then fry chops until the skin becomes crispy like chicharron, about 5 minutes.

GLAZED DOUBLE-CUT PORK CHOPS



Glazed Double-Cut Pork Chops image

Provided by Food Network Kitchen

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

Kosher salt
1/4 cup coarsely ground black pepper
2 tablespoons packed dark brown sugar
2 teaspoons smoked paprika
4 double-cut bone-in pork loin chops (about 1 pound each)
Vegetable oil, for the grill
4 tablespoons unsalted butter
2 cups diced onions
1 cup apple cider vinegar
3/4 cup packed dark brown sugar
1 1/2 cups ketchup
1 1/4 cups apple juice
1 cup maple syrup
1/2 cup bourbon
1/2 cup prunes
1/4 cup Worcestershire sauce
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
Serving suggestion: Smoky Corn on the Cob, recipe follows

Steps:

  • Prepare the pork: Mix 2 tablespoons salt, the black pepper, brown sugar and paprika in a bowl, then rub all over the chops. Wrap in plastic wrap and refrigerate 2 to 4 hours.
  • Meanwhile, make the sauce: Melt the butter in a saucepan over medium heat, then add the onions and cook until translucent, about 4 minutes. Stir in the vinegar and brown sugar until dissolved. Add the ketchup, apple juice, syrup, bourbon, prunes, Worcestershire sauce, cayenne, 1 tablespoon salt and 1 1/2 teaspoons black pepper and bring to a boil. Reduce to a simmer and cook until thickened, about 30 minutes. Puree with an immersion blender or in a regular blender.
  • Preheat a grill to medium. Brush the grates with vegetable oil, then place the chops directly over the flame and grill until marked and cooked halfway through, about 15 minutes. Turn the chops and place on a cooler area of the grill (such as the edges); cover and cook until a thermometer inserted into the thickest part registers 140 degrees F to 145 degrees F, 15 to 20 minutes. Uncover and brush the chops on all sides with the prepared sauce, then cover and cook until glazed, about 5 more minutes. Transfer to a cutting board and brush with more sauce. Tent with foil and let rest 10 minutes. Serve with more sauce and Smoky Corn on the Cob.
  • Peel back the husks from the corn and remove the silk. Butter the kernels and sprinkle with salt and smoked paprika. Fold the husks back over the corn and grill over low heat until cooked through, turning occasionally, 12 to 15 minutes.

SOFRITO AND PORK CHOPS



Sofrito and Pork Chops image

Make and share this Sofrito and Pork Chops recipe from Food.com.

Provided by mariposa13

Categories     Pork

Time 1h20m

Yield 3-4 serving(s)

Number Of Ingredients 14

2 medium Spanish onions, cut into large chunks
3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
16 -20 garlic cloves, peeled
1 bunch cilantro, washed
cilantro
3 -4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded, and cut into large chunks
3 -4 lbs pork loin chops (six to eight, 1-inch-thick)
3 tablespoons dry rub seasonings (homemade or store-bought)
3 oranges, juice of
1 lemon, juice of
2 tablespoons cider vinegar
2 garlic cloves, smashed
canola oil or other vegetable oil

Steps:

  • To make sofrito - Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen.
  • Rub both sides of the chops with the dry rub, coating them generously.
  • Place them in a deep baking dish, overlapping if necessary.
  • Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them.
  • Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
  • Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling.
  • Remove the chops from the marinade and discard the marinade.
  • Add as many chops as will fit in the pan without touching.
  • Cook until the chops are well browned on the underside, about 6 minutes.
  • Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
  • Keep warm while cooking the second batch, if necessary.
  • Serve immediately.

Nutrition Facts : Calories 1604.5, Fat 113.5, SaturatedFat 42.4, Cholesterol 389.9, Sodium 336.5, Carbohydrate 35.4, Fiber 5.8, Sugar 17.8, Protein 106.7

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