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1
To make sofrito - Chop the onion and peppers in the work bowl of a food processor until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. The sofrito will keep in the refrigerator for up to 3 days and can be frozen.
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2
Rub both sides of the chops with the dry rub, coating them generously.
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3
Place them in a deep baking dish, overlapping if necessary.
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4
Stir the citrus juices, vinegar, and garlic together in a bowl until blended together. Pour over the chops and massage into them.
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5
Marinate the chops at room temperature for up to 1 hour or in the refrigerator for up to 1 day.
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6
Pour enough oil into a large, heavy skillet to film the bottom. (If necessary, work in batches or use two skillets -- if you have them and space on the stove to hold them.) Heat the oil over medium heat until rippling.
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7
Remove the chops from the marinade and discard the marinade.
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8
Add as many chops as will fit in the pan without touching.
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9
Cook until the chops are well browned on the underside, about 6 minutes.
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10
Turn the chops and cook until they are firm near the bone when you poke them with a finger, about 8 minutes.
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11
Keep warm while cooking the second batch, if necessary.
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12
Serve immediately.
