Adobo Pork Chops

TV chef Marcela Valladolid has a simple and tasty preparation for grilled pork chops: she rubs and bastes them with a smoky sauce made from dried chiles and chicken broth.

  • Total Time:
  • Servings: 4
KEY: Summer, Grilling/Barbecuing, Barbecue/Cookout, Father's Day, Latin American, Gluten-Free, Healthy, Dinner

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  • 2 tablespoons canola oil
  • 1 small white onion, chopped
  • 2 garlic cloves, chopped
  • 1 1/2 ounces dried guajillo chiles, stemmed, seeded and cut into 2-inch pieces
  • 1 1/2 cups low-sodium chicken broth
  • Pinch of sugar
  • Kosher salt
  • Pepper
  • Four 1-inch-thick, bone-in pork rib chops
  • Corn salad, for serving

How to make this recipe

  1. In a medium saucepan, heat the oil. Add the onion and cook over moderate heat, stirring occasionally, until softened, 5 minutes. Add the garlic and chiles and cook, stirring, until well toasted and fragrant, 2 minutes. Add the broth and bring to a boil. Simmer the sauce over moderate heat, stirring occasionally, until the chiles are softened, 5 minutes.
  2. Transfer the mixture to a blender, add the sugar and puree until smooth. Transfer the adobo sauce to a bowl. Season with salt and pepper.
  3. Light a grill and oil the grate. Season the chops with salt and pepper and rub with 3/4 cup of the adobo sauce. Grill over moderate heat, turning every 5 minutes and basting with the remaining 3/4 cup of sauce, until cooked through, 20 minutes. Transfer the chops to plates and let rest for 5 minutes. Serve with corn salad.

Suggested Pairing

Medium-bodied, red-berried Italian red.

Contributed By Photo © John Kernick Published June 2014

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