For Sofrito;

Place all ingredients in a blender or in a bowl (for use with an immersion blender.) 

Using a blender or hand blender, blend until ingredients are pureed into a loose paste.  

Recipe should yield about ⅕ to 2 cups of product.  You will probably use a few tablespoons for this recipe, so place product in a resealable container and store in the refrigerator for later use.  It keeps wet for about a week, but I have used mine for up to 2 weeks.

For Chops;

Rinse pork chops and dab with a paper towel to dry.  Considering I do not have access to a dishwasher or a sink, place the chops in a ziplock bag and pour enough sofrito to cover.  Allow the chops to marinate for about 30 minutes before cooking.

While waiting for chops to marinate.  Start up the grill.  We have a three burner grill and we start the two end burners on low and leave the middle turned off.  Close the lid and wait for grill to heat up to 250- 300 degrees.  Scrub and oil the grill and have it ready for the pork chops. Then move on to the root vegetables, since these will take longer to cook.

Place the pork chops on the grill over the two hot sections.  Once the chops are on the grill do not touch them for about 3-5 minutes, this creates the first sear mark.  Do not close lid.  After the 3 to 5 minutes, place the tongs on the right side of the chop and barely lift it from the grill.  Then rotate the chop 90 degrees from where it was place it down.  Cook for another 2 to 3 minutes.  Do not close lid.  This is the second sear mark and now you will have the diamond pattern on your pork chops.

Once the second sear is done, flip the chops to the other uncooked side, and move them closer to the unheated burner.  Close the grill lid and allow the chops to cook the rest of the way for another 10 to 15 minutes, or until the internal temperature reads 145℉.

For Root Veg Mash;

Wash and dry all root vegetables.  

Rub vegetables with olive oil, salt, and pepper.

Wrap each vegetable in aluminum foil.

Place in hot grill for about 10 to 15 minutes

Once vegetables are starting to soften, move the vegetables, still wrapped in aluminum, onto the upper shelf of the grill.  

Once pork chops are almost ready to be served.  Remove the vegetables from grill and from the aluminum foil.

Place veg in a medium to large bowl.  Add butter and begin to mash.

Add milk as necessary to attain desired consistency.

Salt and pepper to taste.