• 1 Teaspoon, Annatto Seeds


• 1 EA Julienne, Spanish Onions


• 1 Tablespoon, Minced Garlic


• 1 Ea, Julienne Granny Smith Apples


• 1 EA, Julienne Green Peppers


• 1 EA, Julienne Red Peppers


• 1 Teaspoon, Olive Oil


• To Taste, Salt & Pepper

In a sauté pan on low heat add olive oil, garlic and annatto seed, than add the Spanish onions sauté until translucent, add red and green peppers Sautee until everything is light wilted, take off heat. Than add the Julianne apples Light mix and reserve for the grilled pork chop.



After the pork chop is grilled lightly coat it with the sofrito and serve