Prep 20 mins
Cook 1 hr
From Tony Danza Show. Needs to marinate for 1 hour
- 2 medium Spanish onions, cut into large chunks
- 3 -4 italian frying bell peppers or 3 -4 cubanelle peppers
- 16 -20 garlic cloves, peeled
- 1 bunch cilantro, washed
- 3 -4 ripe plum tomatoes, cored and cut into chunks
- 1 large red bell pepper, cored, seeded, and cut into large chunks
- 3 -4 lbs pork loin chops (six to eight, 1-inch-thick)
- 3 tablespoons dry rub seasonings (homemade or store-bought)
- 3 oranges, juice of
- 1 lemon, juice of
- 2 tablespoons cider vinegar
- 2 garlic cloves, smashed
- canola oil or other vegetable oil
- To make sofrito - Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen.
- Rub both sides of the chops with the dry rub, coating them generously.
- Place them in a deep baking dish, overlapping if necessary.
- Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them.
- Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
- Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling.
- Remove the chops from the marinade and discard the marinade.
- Add as many chops as will fit in the pan without touching.
- Cook until the chops are well browned on the underside, about 6 minutes.
- Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
- Keep warm while cooking the second batch, if necessary.
- Serve immediately.