Best 3 Adobo Pork Chops Recipes

**Pork chops, a versatile and affordable cut of meat, take center stage in this culinary journey, where they are transformed into a symphony of flavors through the magic of adobo.**

From the classic Filipino adobo, a savory and tangy stew, to its variations like adobo flakes, a crispy and addictive snack, and adobo pork chop tacos, a delightful fusion of Mexican and Filipino flavors, this article offers a tantalizing array of recipes that cater to diverse tastes and preferences. Each dish promises a unique taste experience, exploring the depths of adobo's bold and aromatic profile while showcasing the versatility of pork chops. Whether you're a seasoned home cook or a novice in the kitchen, these recipes will guide you effortlessly in creating delectable meals that are sure to impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

CHIPOTLE PORK CHOPS

Chipotle Pork Chops image

Provided by Food Network Kitchen

Categories main-dish

Time 4h45m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 chipotle chiles in adobo sauce, seeds removed, plus 2 tablespoons sauce from the can
4 cloves garlic
4 bay leaves
1 teaspoon ground cumin
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
Kosher salt
1 large onion, halved and sliced
1 cup canned fire-roasted diced tomatoes
1 cup chopped fresh cilantro
1/3 cup extra-virgin olive oil, plus more for brushing
6 bone-in pork blade chops (1/2 to 3/4 inch thick; about 3 1/2 pounds total)

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.

ADOBO PORK CHOPS

Adobo Pork Chops image

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

Ingredients

6 boneless pork loin chops, about 1 1/2 pounds
2 tablespoons brown sugar, packed
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons cilantro, minced
1 tablespoon red wine vinegar (or cider vinegar)
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon ground cinnamon
3 garlic cloves, minced

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

Grilled Giant Pork Chops with Adobo Paste image

Categories Citrus Garlic Herb Pepper Pork Backyard BBQ Meat Pork Chop Summer Grill/Barbecue Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 1/2 tablespoons olive oil
2 tablespoons paprika (not hot)
1 1/2 tablespoons dried oregano, crumbled
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried hot red-pepper flakes
1 1/2 teaspoons finely grated fresh lime zest
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each)
Special Equipment
a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

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.

Tips:

Choose thick pork chops for better flavor and texture.
Make sure the pork chops are fully coated in the marinade before cooking.
Use a heavy-bottomed pan or skillet to prevent the pork chops from sticking.
Cook the pork chops over medium heat to ensure they are cooked evenly throughout.
Serve the pork chops immediately with your favorite sides.

Conclusion:

Adobo pork chops are a delicious and easy-to-make dish that is perfect for a weeknight meal. The marinade tenderizes the pork chops and infuses them with flavor, while the pan-frying creates a crispy crust. Serve the pork chops with your favorite sides, such as rice, beans, or vegetables, for a complete meal.

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