Puerto Rican Spaghetti with Pork Chops
Tasty pork chops cut into bite sized chunks and made with a Latin sofrito spaghetti sauce.
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Servings: 4
Calories: 352kcal
Cost: 12
Equipment
- stove
Ingredients
- 1.5 pounds Boneless Pork Chops chopped into bite sizes
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 2-4 tablespoons oil
- 1 yellow onion julienned
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 yellow bell pepper julienned
- 3 cloves garlic chopped
- 2 tablespoons tomato paste
- ¼ cup sofrito
- 28 ounce crushed tomatoes
- 2 tablespoons cilantro chopped
- 1 teaspoon chicken bullion seasoning
- 1 teaspoon white vinegar
- 1 pound cooked pasta
Instructions
- First, season your bite-sized chopped boneless pork chops with salt, pepper, oregano, and garlic powder.
- Next, warm neutral oil over medium-high heat before adding the pieces of pork.
- Then, continue cooking the pork, allowing it to brown while cooking. This process will be quick, about 3-4 minutes. Or until pork is cooked through.
- After that, remove the pork and set it aside.
- Now, saute the onions and peppers.
- Once the vegetables are softened, stir in the garlic, sofrito, and cilantro. Cook for an additional minute, and if needed, lower heat to medium.
- Next, add the tomato paste and crushed tomatoes. Gently stir to combine it all and allow the sauce to warm through. Now, taste for seasoning. Add more salt and pepper, or chicken bouillon, if needed. Then, add a small splash of white vinegar and stir to combine.
- Finally, toss in the cooked pasta and mix until coated.
Notes
How do I keep my pork from being rough and dry?
Overcooking pork chops is the reason why pork will turn out rough and/or dry.
How do I know if the pork is cooked through?
Pork chops tend to cook quickly, especially pork without bones.
Here are some tried and true cook times:
Cook times for chops, loins, and roasts: Medium Rare -145-150’F Medium – 150-155’F Medium Well – 155-160’F Well – 160’F.
Remember, the sweet spot is 145 degrees, and allowing your pork to rest for three minutes ensures it stays super juicy, and not tough.
Here are some tried and true cook times:
Cook times for chops, loins, and roasts: Medium Rare -145-150’F Medium – 150-155’F Medium Well – 155-160’F Well – 160’F.
Remember, the sweet spot is 145 degrees, and allowing your pork to rest for three minutes ensures it stays super juicy, and not tough.
How do I debone a pork chop?
To debone a pork chop you first need to place the raw pork chop flat on a cutting board. Using a sharp knife, carefully slice along the bone, keeping the blade as close to the bone as possible to remove in one clean piece. (Slow and steady wins the race!)
Tip: A small, sharp boning knife works best for getting close to the bone, without wasting any meat!
Tip: A small, sharp boning knife works best for getting close to the bone, without wasting any meat!
Nutrition
Calories: 352kcal | Carbohydrates: 60g | Protein: 12g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 913mg | Potassium: 959mg | Fiber: 8g | Sugar: 14g | Vitamin A: 1674IU | Vitamin C: 139mg | Calcium: 107mg | Iron: 5mg