Pork Chops With Sofrito

• 8 New York pork chops top loin, 1/2-inch thick
• 2 tablespoons olive oil
• 1 cup white onion diced
• 1 cup green bell pepper diced
• 1 cup red bell pepper diced
• 2 cloves garlic minced
• 24 ounces salsa de Tomate, LaPreferida or Goya
• 1 teaspoon chili powder

1. Heat olive oil in a large skillet over medium-high heat. Add pork loin chops and brown 1 to 2 minutes on each side. Remove from pan and set aside.
2. Reduce heat to medium. Add diced onions, peppers and garlic; cook 5 minutes until browned and softened, stirring occasionally. Add tomato sauce and chili powder, cook 5 minutes; reduce heat to low. Return pork loin chops to pan. Simmer 8 to10 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
3. Serve over yellow rice with pigeon peas.

pork chops, olive oil, white onion, green bell pepper, red bell pepper, garlic, salsa, chili powder

Taken from www.yummly.com/recipe/Pork-Chops-with-Sofrito-2248687 (may not work)