Chuletas Ahumadas with Arroz con Gandules

Ingredients

• For the Chuletas Ahumadas (Smoked Pork Chops):
• 4 smoked pork chops 🐖
• 1 tbsp olive oil 🫒
• 0.5 onion, sliced 🧅
• 0.5 bell pepper, sliced 🫑
• 2 garlic cloves, minced 🧄
• 0.5 tsp adobo seasoning
• 0.25 tsp black pepper
• 0.25 cup water or chicken broth 🥣
• For the Arroz con Gandules:
• 2 cups medium-grain rice 🍚
• 1 15-oz can gandules (pigeon peas), drained 🫛
• 0.25 cup sofrito (homemade or store-bought) 🧅🌿
• 1 packet of Sazón with achiote 🧡
• 1 tbsp tomato sauce 🍅
• 1 tbsp olive oil 🫒
• 3 cups water or chicken broth 💧
• 0.25 cup diced ham or bacon bits (optional) 🥓
• Salt to taste 🧂

Instructions

1. 1Step 1: Cook the Arroz con Gandules
2. 2In a caldero or deep pot, heat olive oil over medium.
3. 3Add sofrito, tomato sauce, and diced ham or bacon (if using). Cook for 2–3 minutes.
4. 4Stir in the sazon and gandules. Cook for another minute.
5. 5Add rice and mix until coated in the flavors.
6. 6Pour in water or broth. Taste the liquid and adjust salt as needed.
7. 7Bring to a boil, then cover and reduce heat to low. Simmer for 25–30 minutes or until the rice is tender and fluffy.
8. 8Step 2: Sear the Chuletas
9. 9While rice is cooking, heat olive oil in a large skillet over medium-high heat.
10. 10Add chuletas and sear 3–4 minutes per side until golden.
11. 11Add onions, peppers, garlic, and pour in a splash of broth or water.
12. 12Lower the heat, cover, and let steam for 8–10 minutes until the chops are juicy and infused with the aromatics.