Dominican Braised Pork Chops/Chuletas Guisadas
This Dominican Braised Pork Chops recipe is one of my favorites! I like to use thin cut bone-in pork chops because I feel that the meat closest to the bone has the most flavor. Make it and you'll see!
Servings: 4 servings
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.