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.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Servings: 4 people
- 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.