6 thick porkchops center cut with bone

Adobo to taste

4 garlic cloves minced

1/4 c olive oil

1/2 c sofrito

8 oz. tomato sauce

1/4 c water

1 1/2 lb. frozen mixed vegetables

Procedure

1. Wash and season porkchops with adobo and garlic .

2. In a large skillet, heat the olive oil.  When hot, brown the pork chops on both sides, then remove the porkchops from the skillet and set aside. (Remember you are going to brown the porkchops, NOT cook them).

3. In the same skillet add the sofrito and stir,  add the tomato sauce and the water  Let boil for about 2 minutes. Then add the vegetables.

4. When the vegetables are tender put the porkchops back into the skillet.  Lower the heat and let them cook for 15 to 20 minutes.  

NOTE: If you are using a thermometer, you will know that the porkchops are done when they reach an internal temperature of 145 degrees.

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