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
PORK CHOPS IN ADOBO SAUCE
Adobo sauce is used for pickling meats In this recipe it is diluted with the tomatoe sauce and gives a delicious flavor to the porkchops
Provided by Bergy
Categories Lunch/Snacks
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- After cleaning the ancho peppers cut them into small pieces (use scissors) and pour boiling water over them and soak for 1 hour or until they are pliable Adobo Sauce: In a blender or food processor place the onion, tomatoe sauce, vinegar, flour, oregano, cumin, garlic and adobo peppers (or chili), season with a bit of salt and process until smooth Pour the sauce in a skillet.
- Place chops in the sauce, turn over to coat the chops.
- Simmer covered for apprx 45 minutes or until the chops are tender.
- If using garnish arrand the chops on a platter on lettuce lettuce leaves and decorate with sliced avacado, radish roses and a bit of sour cream.
Nutrition Facts : Calories 325.9, Fat 21.1, SaturatedFat 7.6, Cholesterol 68.8, Sodium 223.6, Carbohydrate 14, Fiber 3.8, Sugar 2.5, Protein 20.5
CHIPOTLE PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 4h45m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Combine the chiles and adobo sauce, garlic, bay leaves, cumin, thyme, cinnamon and 5 teaspoons salt in a food processor and pulse to make a paste. Transfer to a shallow dish and add the onion, tomatoes, cilantro and 1/3 cup olive oil; mix well. Add the pork chops, turning to coat; cover and refrigerate 4 hours or overnight.
- Preheat a grill to medium. Meanwhile, remove the pork chops from the marinade, scraping off the excess, and transfer to a plate. Transfer the marinade to a skillet; add 1/4 cup water and cook over medium-high heat, stirring occasionally, until the liquid simmers and the onions start sizzling, about 10 minutes. Remove from the heat and set aside for basting. (You can also do this in a cast-iron skillet on the grill.)
- Brush the chops with olive oil and transfer to the grill. Cook until marked, 7 to 8 minutes, rotating the pork 45 degrees halfway through to create a crosshatch pattern and brushing with the liquid from the marinade. Flip and repeat, brushing with more marinade, including some pieces of onion and tomato. Remove from the grill and let rest 5 minutes.
PORK CHOP ADOBO WITH GARLIC RICE
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water.
- Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate.
- Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.
- Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.
- Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.
Nutrition Facts : Calories 628, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 274 milligrams, Sodium 1540 milligrams, Carbohydrate 53 grams, Fiber 1 grams, Protein 40 grams, Sugar 12 grams
GRILLED PORK CHOPS WITH CHIPOTLE-HONEY BARBECUE SAUCE
Make and share this Grilled Pork Chops With Chipotle-Honey Barbecue Sauce recipe from Food.com.
Provided by True Texas
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a saucepan over medium-high heat, heat the oil. Add the onion, reduce the heat to medium-low and cook until softened and just beginning to brown, about 10 minutes. Add the ketchup, vinegar, honey, adobo sauce and salt and stir to combine. Reduce the heat to low and cook, uncovered, for 15 minutes. Remove the pan from the heat. Spoon about 1/2 cup of the sauce into a small bowl; set aside. Cover the pan to keep the remaining sauce warm.
- Preheat the grill.
- Season the pork chops on both sides with salt and pepper to taste and lightly brush with oil. Place the chops on the hottest part of the grill and cook until browned. Turn the pork chops and brush the browned sides with sauce from the bowl. Cook the chops until the other side is brown, then turn and transfer to a cooler part of the grill and continue to cook, basting occasionally with the sauce, until cooked through, about 8 minutes, depending on the thickness of the chops.
- Serve the chops with some of the reserved warm sauce spooned over each chop.
Nutrition Facts : Calories 423.2, Fat 21.5, SaturatedFat 5.5, Cholesterol 75, Sodium 1028.7, Carbohydrate 35.4, Fiber 0.6, Sugar 32.3, Protein 23.9
CHIPOTLE CHOPS
I love chipotle peppers in adobo sauce! Here is a skillet pork chop recipe that I threw together, using the chiles with garlic and onions. Hope you like it!!
Provided by ChefLee
Categories Pork
Time 30m
Yield 5 pork chops, 5 serving(s)
Number Of Ingredients 10
Steps:
- Season both sides of the chops with salt and pepper.
- Heat 1 TBSP of the oil in a large texas skillet on medium heat and brown the chops on both sides for about 1 minute per side. Remove the chops to a plate.
- In the same skillet, heat the other TBSP of oil and add the onions, garlic, and chopped chipotle peppers. Saute the vegetables until the onions are soft, about 2 or 3 minutes. Turn the heat down to low.
- Stir in the oregano, cumin, and adobo sauce. Stir all together and heat through, about 2 or 3 more minutes.
- Add the chops back to the skillet and keep the heat on low. Spoon the pepper and onion mixture over and around the chops.
- Cook the meat on low for 10 minutes on each side until no longer pink.
TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)
Make and share this TRADITIONAL ADOBO (Pork in Vinegar and Soy Sauce) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
- Simmer covered for 1 hour or until meat is tender.
- Drain and reserve the sauce.
- Heat cooking oil in a skillet.
- Brown meat on all sides.
- Transfer to a serving dish.
- Pour off all remaining oil from skillet.
- Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
- Pour sauce over meat and serve.
Nutrition Facts : Calories 324.3, Fat 24.9, SaturatedFat 7.7, Cholesterol 80.5, Sodium 797.6, Carbohydrate 3, Fiber 0.1, Sugar 2.2, Protein 20.2
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PORK CHOPS IN ADOBO SAUCE - MEXICAN PLEASE
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5/5 (1)Total Time 1 hr 10 minsServings 4Calories 526 per serving
- Start by brining the pork chops. Add 2 quarts of water to a mixing bowl or casserole dish along with 1/2 cup of Kosher or sea salt. Stir well to dissolve the salt. Add the pork chops, cover, and brine in the fridge for at least 30 minutes.
- Wipe off any dusty crevasses on the chiles using a damp towel. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
- I usually put the chile pieces in a 350F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds per side in place of the oven.
- Add the chiles to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
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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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