ADOBO PORK CHOPS
Make and share this Adobo Pork Chops recipe from Food.com.
Provided by LARavenscroft
Categories Pork
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Trim fat from pork chops.
- Place chops in a plastic bag set in a shallow dish.
- Combine remaining ingredients and pour over chops in bag.
- Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
- Drain chops, discarding marinade.
- Grill over medium heart about 12 to 15 minutes until chops are done, turning once halfway through grilling.
Nutrition Facts : Calories 353.8, Fat 17.6, SaturatedFat 5.2, Cholesterol 124, Sodium 300.1, Carbohydrate 6.4, Fiber 0.6, Sugar 5, Protein 40.2
GRILLED GIANT PORK CHOPS WITH ADOBO PASTE
Steps:
- Prepare grill for direct-heat cooking with medium-hot charcoal.
- Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
- Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.
- Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.
ADOBE GRILLED PORK CHOPS
Another great Southwest recipe. The level of spiciness is your option. I like a lot of cayenne, but you can leave it out and still get great results.
Provided by PalatablePastime
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix together ingredients for seasoning paste in a small bowl.
- Spread paste on both sides of pork chops (reserving at least 1/4 cup paste) and allow to rest for at least 30 minutes prior to cooking.
- Prepare grill; oil grill rack before placing on fire.
- Mix together ingredients for baste, combining excess paste with ingredients for baste; set aside.
- Grill chops on medium-hot coals or heat for 5-8 minutes.
- Turn chops and grill for 4-6 minutes more, basting with grill baste.
- Turn chops and cook 2-3 minutes more, basting the other side.
- Remove from heat and allow to rest 5 minutes or so before serving.
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- Cook the New Mexico dried peppers with the garlic cloves and two cups of water. When peppers are soft it means they are ready for blending. Blend and season with chicken bouillon and cumin.
- Combine the New Mexico pepper sauce with a tablespoon of salsa macha to make it a spicier option. If you prefer a milder taste avoid adding the salsa macha.
- Brush the boneless pork chops with the adobo sauce. Let it marinade in a vacuum sealed bag inside the refrigerator for two hours.
- Grill stove top on a skillet on both sides. Brush with more adobo sauce for more flavor. The pork chops will be ready when reaching an internal temperature of 145°F or 65°C.
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- In a medium saucepan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the garlic and chiles and cook, stirring, until well toasted and fragrant, 2 minutes. Add the broth and bring to a boil. Simmer the sauce over moderate heat, stirring occasionally, until the chiles are softened, 5 minutes.
- Transfer the mixture to a blender, add the sugar and puree until smooth. Transfer the adobo sauce to a bowl. Season with salt and pepper.
- Light a grill and oil the grate. Season the chops with salt and pepper and rub with 3/4 cup of the adobo sauce. Grill over moderate heat, turning every 5 minutes and basting with the remaining 3/4 cup of sauce, until cooked through, 20 minutes. Transfer the chops to plates and let rest for 5 minutes. Serve with corn salad.
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