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Delicious Grilled Adobo Pork Chops is what’s for dinner in the weekly menu!
The Grilled Adobo Pork Chops recipe is a sponsored collaboration with the National Pork Board’s @PorkEsSabor with whom I teamed up with to create delicious and nutritional pork recipes all summer long going through Hispanic Heritage Month.
What is adobo sauce?
Adobo is a rustic style sauce made with dried guajillo and ancho peppers commonly used when cooking Mexican pork dishes such as stews and oven roasted options. Many confuse adobo with mole but the difference between both is that the adobo requires fewer ingredients and the sauce is not sweet.
For the adobo sauce, I am using New Mexico dried peppers instead of guajillo and ancho peppers since those can be challenging to find in my local market. New Mexico peppers are a good substitute due to the mild flavor and smokiness. This is an important characteristic to be able to replicate the authentic Mexican flavors of a true adobo hot sauce.
Since the dried peppers are mild and my family prefers spicy food I am including a full tablespoon of salsa macha to the New Mexico pepper adobo sauce. Salsa macha is made with dried chile de arbol pepper flakes, granulated dried garlic, onion spice and cooking oil. But this salsa macha also has toasted sesame seeds, which add a very yummy toasty flavor that goes very nicely with the pork chops.
Learn about the National Pork Board’s “Pork Es Sabor”
The National Pork Board kicked off this grilling season with “Pork Es Sabor“ initiative with the objective to generate awareness about the key health and flavor benefits of pork. A new National Pork Board study revealed that sales and consumption of pork will continue to increase. It also indicated that pork chops are one of the preferred pork cuts in Hispanic and African American households. For today’s recipe, I chose boneless pork chops because they are full of flavor and so easy to cook. They are the perfect option for the weekly menu, which is why I always include them in the shopping list.
Make the Grilled Adobo Pork Chops tonight!
Start by making the New Mexico dried pepper adobo sauce. Season the pork chops with it and let it marinade in a vacuum sealed bag inside the refrigerator for two hours. For grilling, I am using a stovetop grilling skillet and adding more adobo sauce to each pork chop to achieve a BBQ style finish. Watch the video to get all the details.
The Grilled Adobo Pork Chops are served over a bed of cooked butternut spirals lightly seasoned with olive oil, salt and pepper, a side of watercress and a lime. In Mexican cuisine adding freshly squeezed lime juice as a final touch to the meals is a must. The lime juice brightens the flavors and complements well with all the elements on the dish.
There are many ways you can enjoy pork’s delicious flavor and its nutritional benefits. Pork is easy to prepare, convenient to cook and you can grill it without adding extra calories. For recipe ideas and more information, please visit PorkEsSabor.com and follow along on social media at @PorkEsSabor on Facebook, Twitter, and Instagram. Join the conversation using #PorkEsSabor.
The Grilled Adobo Pork Chops are the perfect dish to celebrate the fall and Mexican culture.
Pork is a high-quality protein and so delicious, include these incredibly delicious pork chops in your weekly menu!
Grilled Adobo Pork Chops
The Grilled Adobo Pork Chops make the perfect dish to celebrate the fall and Mexican culture. We chose boneless pork chops because they are full of flavor and easy to cook. The adobo sauce made with dried peppers and traditional spices for an authentic Mexican dining experience.
- 8 New Mexico dried peppers
- 2 garlic cloves
- 2 cups of water
- 1 tablespoon of chicken bouillon
- 1 teaspoon cumin
- 1 tablespoon salsa macha
- 5 boneless pork chops
- 4 cups of cooked butternut spirals
- 2 cups of fresh watercress
- 2 limes cut in halves
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.
Grill stove top on a skillet on both sides. Brush with more adobo sauce for more flavor. The pork chops will be ready when reaching an internal temperature of 145°F or 65°C.
Serve the Grilled Adobo Pork Chops over a bed of cooked butternut spirals lightly seasoned with olive oil and spices, watercress and lime.
- The butternut spirals used on this recipe are a frozen option for a quick easy dinner.
- The dish can be paired with sweet potato or golden potato mash if desired.
- The salsa macha is an optional ingredient.
- Use additional salt and pepper to taste if needed.
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