Mojo Marinated Pork Chops with Spanish Rice and Pigeon Peas (Arroz con Gandules)

With mojo and sofrito in a recipe, you can’t lose. Here’s how Jen Gerlitz makes this classic Puerto Rican dish that is sure to win over any guest!

Mojo Criollo

1 very large spanish onion, halved and thinly sliced
2 heads garlic, peeled
2 tablespoons salt
1 tablespoon pepper
1 cup sour orange juice
1 cup vinegar
1 cup water
1/2 cup fresh squeezed orange juice
1/4 cup fresh squeezed lemon juice
1/4 cup fresh squeezed lime juice
1 or 2 hot peppers of any kind (optional)
sugar to taste (1tsp-1tblsp)

Sofrito

1 very large spanish onion
2 heads garlic
1 bunch (10-20) small spanish peppers (aji)
1 bunch cilantro
1 bunch recao
1 small red pepper
1 small green pepper
2 tomatoes
1/4 cup olive oil
1 tablespoon salt
1 or 2 hot peppers of any kind (optional)

Spanish Rice and Pigeon Peas (Arroz con Grandules)

2 cups long grain white rice
3 cups water
1 cup green pigeon peas
1 cup tomato sauce
1/2 cup diced ham steak
1/2 cup green olives
1 packet Goya Sazón with Coriander and Annatto
1 tablespoon salt
1/4 cup sofrito
1/4 cup olive oil

Pork Chops

2 pounds thick center cut pork steaks (chops)
2 cups mojo criollo
1 tablespoon salt
1 tablespoon pepper
1 teaspoon chipotle powder
Adobo seasoning to taste

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