Chuletas de Cerdo a la Jardinera
Ingredients Click Picture to Enlarge
6 lean pork chops
1 tsp. canola oil
adobo to taste
2 tsp. Canola oil
1 large tomato
1 medium onion
1/3 c. tomato sauce
1/2 c. water
1/4 tsp. salt (optional)
1 ½ tbsp. sofrito
1 envelope sazón
1 tbsp. Manzanilla olives
1 8 oz. can green beans
1 8 oz. can corn
1 lb. kilbaza

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

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

Add the sofrito, chopped tomato and onion, water, salt (optional), sazón, olives, tomato sauce and the water from the canned corn. Cook for approximately 15-20 minutes.

Add the corn and the green beans and cook 10 more minutes on medium low heat.

Serve with white rice and pink beans, and donít forget the tostones.

Whenever possible, get salt free ingredients and do your heart a favor.