Pork Chops with Sofrito

8 boneless pork loin chops, 1/2-inch thick
2 tablespoons olive oil
1 cup EACH diced white onion, green and red bell peppers
2 garlic cloves, minced
3 (8 ounce) cans Salsa de Tomate (La Preferida or Goya)
1 teaspoon chili powder

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.

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 chops are cooked through.

Serve over yellow rice with pigeon peas.

Makes 8 servings.

Nutrition Facts: Calories 216 calories Protein 26 grams Fat 9 grams Sodium 429 milligrams Cholesterol 67 milligrams Saturated Fat 2 grams Carbohydrates 11 grams Fiber 2 grams

Recipe and photograph provided courtesy of the National Pork Board.