Adobe Grilled Pork Chops Recipes

GRILLED PORK CHOPS WITH ADOBO PASTE

Grilled Pork Chops with Adobo Paste image

Aromatic Mexican adobo paste flavors these grilled pork chops. Make an adobo paste from dried chiles, spices, garlic, and vinegar, then slather on pork chops right before grilling to add a compelling bite.

Provided by Susy Villasuso

Time 1h5m

Number Of Ingredients 16

Ingredients

For the adobo paste
5 (25 grams) dried guajillo chiles , stems and seeds removed
4 (45 grams) dried ancho chiles , stems and seeds removed
1 (3 grams) dried morita chiles , stems and seeds removed
2 tablespoon olive oil, divided
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon annatto seeds
2 cloves garlic
5 tablespoons apple cider vinegar
2 teaspoon kosher salt
For the pork chops
6 (1-inch thick) bone-in pork chops
Flaky salt, for seasoning
Freshly ground black pepper, for seasoning

Steps:

Bring the chile soaking water to a boil: Bring 3 to 4 cups of water to a boil for soaking the chiles.
Preheat your grill: For a gas grill: Light the entire grill on high heat, about 400°F at least 20 minutes before you plan to begin grilling, then reduce the temperature of one side to low. This way you can sear on the high heat side and finish cooking on the lower heat side.
Grill the pork chops: When the grill is hot enough, place your pork chops over the high heat side of the grill. Grill and sear them for 2 to 3 minutes on each side, until they get nice grill marks. After searing, move your chops to the cooler side of your grill. Brush with additional adobo paste. Close the lid and cook 6 minutes longer, flipping halfway through cooking. You can test for doneness using an instant read thermometer. Your pork chops should be around 145°F for grilled pork chops .

ADOBE GRILLED PORK CHOPS

Adobe Grilled Pork Chops image

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

Ingredients

4 pork loin chops (about 1 1/2- 2 pounds)
1/2 cup tomato paste
2 tablespoons dried ancho chile powder
1/2 tablespoon adobo seasoning (seasoning salt ok)
1/2 teaspoon ground cumin
1 teaspoon garlic powder
1/2-2 teaspoon cayenne pepper (amount to taste)
1/4 teaspoon ground cloves
1 tablespoon fresh lime juice (Mexican limes preferred)
2 tablespoons oil (whatever type you use)
1/4 cup water
2 tablespoons white tequila
1 tablespoon lime juice (Mexican limes preferred)

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.

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.

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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.
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