Ingredients
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1/3 cup sofrito
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2 tsp adobo seasoning
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1/4 tsp sazon con achiote seasoning (1 packet)
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1 tsp onion powder
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1 tsp dried oregano
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2 tbsp olive oil
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2 tbsp white vinegar
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4 cloves garlic, minced
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2 1/2 lbs center-cut pork chops
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Canola oil, for frying
Steps
1
In a large resealable bag, combine the sofrito, adobo, sazon, onion powder, oregano, olive oil, vinegar, and garlic. Season with salt and pepper. Add the pork chops and seal the bag. Marinate in refrigerator at least 3 hours and up to 48 hours.
2
To a 12-inch skillet, add enough canola oil to fill pan ¼-inch high (about ½ cup oil). Heat on medium-high. Meanwhile, remove pork chops from marinade and pat dry with paper towels. In batches if needed, add pork chops to pan. Cook 8–10 min., flipping halfway, until internal temperature reaches 145°F. Transfer to paper towel-lined plate to drain. Repeat with remaining pork chops. Serve immediately.
