Yet another delicious dish I’ve created using my amazing Puerto Rican (Caribbean and Spanish as well) Sofrito as the key flavoring. I just can’t say enough about how good this flavor ingredient is. For this recipe I used seared pork chops s the foundation, but I have done this also with seared chicken breasts. This sauce is used in extensively in Spain and throughout the Caribbean, almost as much as soy sauce is used in Chinese cuisine. Once you taste it, you’ll see why! I can’t begin to tell you how many creations this sauce has gone into in my kitchen now in the few years I’ve become familiar with it! PilotGal, a member at Active Low Carber Forums posted her personal recipe for this condiment and from then on, it became a staple in my house as it is hers, although I make it a bit different than she does. 🙂 This is marvelous on meat sandwiches and wraps!! Kind of reminds me of the olive relish used on classic New Orleans Muffaletta sandwiches. and I maty be trying my hand at THAT soon with it, too. Stay tuned! 🙂
This dinner can be ready just as fast as you can fry up those chops! Takes all of about 30 minutes, start to finish if the Sofrito is already made up. This stuff is so addictive I keep a big batch in my freezer in a flat ziploc bag and just break off as much as I need for a recipe without even thawing first. I highly recommend double bagging it as the aroma can escape in your freezer if you do not. 🙂
This recipe is suitable for all phases of Atkins, Keto diets and Primal-Paleo if you substitute coconut cream for the heavy cream. That will impart a slightly different flavor to the final dish, but the Sofrito flavor is so intense it will greatly disguise the taste of coconut and have no negative impact.
Note: You can cut fat number below by using a mixture of 50:50 water and cream instead of all cream
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1 lb. pork chops or boneless pork loin slices (4 portions)
1 T. bacon grease for searing
2 oz. cream cheese, softened
1 c. heavy cream (coconut milk for Primal-Paleo version)
¼ c. Sofrito sauce
¼ c. parsley, chopped fine
1-4 T. tap water to thin sauce (only if needed) if gets too thick waiting for chops to finish cooking
Dash salt and pepper
DIRECTIONS: Heat bacon grease in a non-stick skillet or griddle over high medium-heat. Brown nicely on both sides to fully-done state.
While they are cooking, in a separate small skillet over medium-low heat, add the soft cream cheese and stir to get it warm. Slowly add the cream in small increments and stir with a rubber spatula to blend after each addition. Add Sofrito sauce and stir. Next add half of the chopped parsley and couple dashes salt and pepper to the sauce. Stir well to blend. Lower heat to lowest setting possible until meat is fully cooked. Line the pork chops on a serving plate. If sauce has thickened up too much, thin with a few tablespoons water and stir. Using a rubber spatula, scrape the sauce out and down the middle of the lined up chops on your serving plate. Garnish the dish with the remaining chopped parsley. I served these with seared San Marzano tomato halves as shown (my husband loves them) and a side of buttered cauliflower. Broccoli would also pair well here.
NUTRITIONAL INFO: Makes 4 servings, each contains: (does not include the seared tomatoes shown). Assumption: 1/4 of the sauce is served with each chop
413 calories, 35 g. fat, 3.2 g carbs, 0.37 g fiber, 2.83 g net carbs, 21.7 g protein, 194 mg sodium