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.
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
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ADOBO PORK CHOPS RECIPE - MARCELA VALLADOLID - FOOD
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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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4.9/5 (13)Total Time 45 minsCategory Main Dish
- 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.
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- Toast the chiles in a dry skillet over medium heat. You don’t want to char them, you just want to make them more pliable as the heat softens them.
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