Dominican-Style Pork Chops
Servings: 4 servings
- 15 3/4 ozs Pork Chop (boneless)
- 2 tbsps Lime Juice
- 1/2 tsp Sea Salt
- 1/2 tsp Oregano
- 4 Garlic (clove, minced)
- 1 1/2 tsps Extra Virgin Olive Oil (divided)
- 1 Red Bell Pepper (medium, sliced)
- 1 Yellow Bell Pepper (medium, sliced)
- 1 Yellow Onion (small, halved and sliced)
- 1/4 cup Green Olives (pitted, with brine)
- 1/4 cup Tomato Sauce
- 2 tbsps Cilantro (optional, garnish)
- In a bowl, mix the pork chops, lime juice, sea salt, oregano, and garlic. Set aside.
- Heat half of the oil in a large pan over medium-high heat. Once the pan is hot, add the pork chops and cook for three to five minutes per side, or until the pork is cooked through. This timing will depend on the thickness of your pork chop. Remove from pan.
- Add the remaining oil to the pan and reduce the heat to medium-low. Add the peppers, onion, olives, and tomato sauce. Cook for 20 minutes or until the peppers are softened.
- Add the pork chops back in and toss to warm through. Top with cilantro. Divide evenly between plates and enjoy!
LeftoversRefrigerate in an airtight container for up to four days.
More FlavorMarinate the pork chops for one hour before cooking.
Calories: 256kcal | Carbohydrates: 11g | Protein: 25g | Fat: 13g | Cholesterol: 77mg | Sodium: 424mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1165IU | Vitamin C: 128mg | Calcium: 57mg | Iron: 3mg