Pork Chops in Adobo Sauce
These are some delicious bone-in Pork Chops slathered with Adobo Sauce made from Ancho chiles -- so good!
For the Adobo Sauce:
- 10 Ancho dried chiles
- 5-6 New Mexican or Guajillo dried chiles
- 8 peeled garlic cloves
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly cracked black pepper
- pinch of sugar (optional)
- 1/4 cup vinegar (I used white vinegar)
- 1/4 cup stock (or water, or soaking liquid)
- splash of water
For the Pork Chops:
- 4 bone-in pork chops (approx. 2 lbs. total)
- 1 cup adobo sauce (total)
- 3/4 cup stock (or soaking liquid)
- salt to taste
- pinch of sugar (optional)
- 2-3 limes
- 2 quarts water
- 1/2 cup Kosher or sea salt
- olive oil
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.
Wipe off any dusty crevasses on the chiles using a damp towel. De-stem and de-seed the chiles, but don't worry about getting rid of every last seed.
I usually put the chile pieces in a 350F oven for 1-2 minutes to awaken some dormant flavors; you could also flash them on a hot, dry skillet for 15-30 seconds per side in place of the oven.
Add the chiles to a bowl and cover them with hot tap water. Let them reconstitute for 20-30 minutes. If they float to the surface you can use a small plate or bowl to keep them submerged.
Drain the chiles and add them to a blender, along with the remaining Adobo Sauce ingredients listed above.
Combine well; ideally you want a thick, paste-like substance so we are adding just enough liquid to get there. If it won't combine you can add another splash of water or soaking liquid.
Remove the pork chops from the brine and pat them dry. Add 1/2 cup adobo sauce to a bowl or pan and dredge the chops in the sauce, giving them a good layer of adobo paste.
Heat up a dollop of oil in a saucepan over mediumish heat. Add 1/2 cup adobo sauce along with 3/4 cup stock (or soaking liquid). Simmer until reduced down to a thicker consistency. Taste for seasoning, adding more salt if necessary.
Add the pork chops to a pre-heated grill and give each side a sear for 1-2 minutes over the hot part of the grill. Move the chops to a cooler part of the grill and cook until the inside temp registers 140-145F. This took about 10-12 minutes total for these chops. Once cooked, remove the chops from the heat and let them rest for a few minutes to seal in the juices.
Serve the pork chops with a squeeze of lime and give your friends and family the option of slathering more of the simmered adobo sauce on top. Enjoy!
Store leftover adobo paste in the fridge.
Kosher or sea salt are typically recommended for brining as they don't contain additives. A common brine ratio to keep in mind is 1 cup salt per 1 gallon of water.
After adding stock to the adobo and simmering it down you can optionally strain it, but lately I skip this step. It won't affect the flavor but straining will get rid of any leftover seeds and give you a more silky texture.
I usually recommend that people take a taste of the chiles' soaking liquid after they have reconstituted. If you like the flavor you can use some of it to liquefy the adobo sauce. If it tastes bitter to you I would recommend using stock to liquefy the adobo.
I used homemade chicken stock for the sauce. It's super easy to make and worth a go if you've never tried it before. Chicken stock recipe here.
Officially hooked on brining? We use it in these recipes too:
Chicken with Green Mole Sauce
Calories: 526kcal | Carbohydrates: 23g | Protein: 37g | Fat: 30g | Saturated Fat: 7g | Cholesterol: 116mg | Sodium: 27436mg | Potassium: 856mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1460IU | Vitamin C: 17.2mg | Calcium: 170mg | Iron: 4.3mg