Dominican Braised Pork Chops
I am obsessed with these Dominican Braised Pork Chops! It is one of my favorite dishes of Dominican cuisine. I like to use thin cut bone-in pork chops because I feel that the meat closest to the bone has the most flavor. And guess what? I love to eat it with my hands! Especially when I want to make sure I get the meat closest to the bone. Yum! Dishes like these may look hard to make but trust me, they are simple. Follow my recipe and you’ll see!
Ingredients:
Pack of thin cut bone-in pork chops (I usually buy one with 6)
2 limes cut into halves
1 teaspoon of salt
1/2 teaspoon of minced garlic
1 small yellow onion sliced into fine strips
Mazola corn oil to cover bottom of skillet
1/2 green bell pepper finely sliced
1/2 red pepper finely sliced
1/2 yellow pepper finely sliced
1/4 cup of Goya salad olives with its juices
1/2 teaspoon Goya adobo
1/4 teaspoon ground oregano (I use a Dominican one)
4 tbs tomato sauce (each one will added to different parts of the skillet)
Chopped cilantro to taste
Instructions:
In a bowl or Ziploc bag mix the pork, adobo, oregano, salt, lime and garlic.
Marinate for at least 2 hours or overnight for maximum flavor.
In a large skillet heat the oil over medium heat.Add the marinaded pork making sure they don’t overlap. Cook each side until you see it getting a nice sear. Lower heat to medium-low.
Add onions, olives, peppers. Add tomato sauce one tbs at a time in different parts of the skillet. Move pork chops a little so the sauce and veggies mix a bit.
Cover and simmer over medium-low heat for 10 minutes or until the tomato sauce melts into the oil.
Garnish with cilantro. Serve with white rice and beans, or salad.
Dominican Braised Pork Chops/Chuletas Guisadas
Ingredients
- 4 thin cut bone-in pork chops
- 2 limes cut into halves
- 1 tsp salt
- 1/2 tsp garlic minced
- 1 small yellow onion sliced into fine strips
- Mazola corn oil to cover bottom of skillet to cover bottom of skillet
- 1/2 green pepper finely sliced
- 1/2 red pepper finely sliced
- 1/2 yellow pepper finely sliced
- 1/4 cup Goya salad olives with its juices
- 1/2 tsp Goya adobo
- 1/4 tsp ground oregano
- 4 tbs tomato sauce each tbs will added to different areas of the skillet
- Chopped cilantro to taste
Instructions
- In a bowl or Ziploc bag mix the pork, adobo, oregano, salt, lime and garlic. Marinate for at least 2 hours or overnight for maximum flavor.
- In a large skillet heat the oil over medium heat.
- Add the marinaded pork making sure they don't overlap. Cook each side until you see it getting a nice sear.
- Lower heat to medium-low.
- Add onions, olives, peppers.
- Add tomato sauce one tablespoon at a time in different areas of the skillet. Move pork chops a little so the sauce and veggies mix a bit.
- Cook until oil is translucent orange.
- Garnish with cilantro.
- Serve with white rice and beans, or salad.
