Pork Chops in Adobo Sauce

>> Monday, October 12, 2015

Pork chops in adobo sauce

Have you ever been shopping and you couldn't remember if you had a certain ingredient for a meal, so you buy some more, and then find when you get home that you already had plenty?

Joe and I kept forgetting whether we had ancho chilies, which are dried or smoked poblano peppers. So we ended up with three packages of anchos, and let me tell you, a little of these smoky-sweet peppers goes a long way.

Luckily, we were also looking for new ways to cook porkchops, so the adobo sauce Joe whipped up was perfect for the meat. Since then we've tweaked our recipe and I'm sure it would also be excellent on rabbit, chicken, or duck.

Adobo is not a spicy-hot sauce; Mexicans call such chiles "sweet". We served the pork chops with sweet potatoes poached in orange juice, butter, and a little garlic. Yum!

Note: start this recipe the day before and let the meat marinate overnight. The sauce can be made well ahead of time and then refrigerated. It will last up to a month in the fridge after it is made.


 Adobo Sauce
2 tbsp canola oil
4 large dried ancho chiles (about the size of your palm)
5 cloves garlic, minced
Salt and pepper to taste
1 tsp sugar
1 tbsp fresh oregano, minced
1 tsp ground cumin
1/4 tsp ground cloves
1/2 cup white vinegar


For the Adobo sauce
Remove the seeds from the anchos and tear them into large pieces. Heat the oil in a frying pan and add the anchos when the oil is shimmering. Fry until they begin to darken and blister, then place them in a bowl. Pour hot water over the peppers and let them soak for about 15 minutes. It helps if you weigh them down with a plate or something heavy.

Put the chiles in a blender along with 1/2 cup of the soaking water. Add all other ingredients and blend until it is a smooth paste.

For the Chops

1/2 cup adobo sauce
6 1-inch thick pork chops, bone removed
1/2 cup white onion, thinly sliced
2 tbsp fresh cilantro leaves

Spread the adobo sauce on both sides of each chop and allow to marinate for at least 4 hours. I would recommend marinating overnight. Grill the chops or fry them in vegetable oil until just done - if you overcook them, they will be dry.

If you use a meat thermometer, take them off the heat when the thermometer reads 145 degrees in the center of the chop, and cover them with foil for a few minutes, until the temperature reaches 150 degrees. This makes them warm and juicy.

Garnish with sliced onion and fresh cilantro and serve immediately.

Serves 6 with plenty of sauce for another night. If you're following Weight Watchers, a 4 oz. portion is only 6 points.


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