Step 1

Add 2 tablespoons of oil to a large saute pan and set it over medium-high heat. Mix adobo with the remaining 1 tablespoon of oil and rub the pork chops with the mixture. Sear pork chops in batches. Sear on both sides, about 2 minutes on each side.

Step 2

Remove the pork chops from the pan, and set aside. Add the sofrito and garlic and saute until fragrant, about 2 minutes.

Step 3

Add the tomato sauce, vinegar, and sazón and saute until the mixture thickens, about 4 minutes.

Step 4

Add chicken broth, olives, oregano, and bay leaf, and stir well. Bring the sauce to a boil and reduce by one-quarter.

Step 5

Add the pork chops back to the pan, cover, and lower the heat to medium-low. Cook until pork chops are tender, about 7 minutes for each 1/2 inch of thickness.

Step 6

Add onion and bell pepper, cover, and cook until softened, about 5 minutes.

Step 7

Take the pan off the heat and stir in cilantro leaves. Taste the sauce and add salt and pepper if necessary. Serve over white rice and enjoy your new favorite weeknight dish!