Fall sports mean fall grilling and adobo pork chops (or chicken breasts) are a flavorful alternative to hot wings. Nothing against you, hot wings, but sometimes we need to take a break and see other foods. Admit it, hot wings, things have been getting a little dull and we need to spice them up. It’s not you, it’s me.
This recipe is an adaptation of a recipe originally printed in the Officers’ Wives Club Cookbook from Clark AFB in the Philippines. This recipe requires advance preparation.
Ingredients
The Chops
- 2 10 ounch pork chops 3/4 to 1-inch thick
- Coarse kosher salt and black pepper
Marinade
- 1 cup chicken stock
- 1/3 cup yellow onion finely chopped
- 2 tbsp cider vinegar
- 2 cloves garlic minced
- 1 1/4 tsp ancho chile powder
- 1 tsp dark brown sugar
- 1 tsp whole black peppercorns crushed
- 1/2 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp cumin ground
- 1/4 tsp allspice ground
Servings: servings
Instructions
- Prepare the marinade by combining all of the ingredients in a mixing bowl.
- Trim most of the fat from the pork chops and score the remaining fat. Place the chops in a resealable plastic bag and add the marinade. Squeeze the air out of the bag and marinate the chops, refrigerated, at least four hours or up to eight hours.
- Remove the chops from the marinade and pat dry. Discard the marinade. Season the chops with salt and pepper.
- Prepare the grill for medium-high direct cooking. Place the chops on the grill and cook, covered, about six minutes per side or to an internal temperature of 145 degrees F.
- Remove the chops from the grill and bring into the kitchen. Tent with foil and allow the chops to rest for five minutes before serving.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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