Ingredients

• 1/4 cup canola oil
• 2 double cut pork chops
• 1 tablespoon dried oregano
• 1 quart Goya sofrito (blended with 1/4 cup raisins)
• 1 cup chicken stock
• 1 cup large diced calabasitas
• 1 cup medium diced yautia
• Salt and pepper

Instructions

1. Heat oil in a rondeaux pot over medium heat. Add pork chop (1 at a time if necessary) and allow to caramelize on 1 side, about 3 to 5 minutes. Turn and repeat on other side. Remove and reserve and repeat with the second pork chop.
2. With both pork chops inside rondeaux, slowly add sofrito. Allow the sofrito to cook for about 2 to 3 minutes. Add chicken stock. Season with salt and pepper. Cook for 4 or 5 minutes. Add vegetable and cook for another 15 minutes or until fork tender. Add more chicken stock if the sauce gets too thick.