Adobo Pork Chops

© John Kernick

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.


  1. 2 tablespoons canola oil

  2. 1 small white onion, chopped

  3. 2 garlic cloves, chopped

  4. 1 1/2 ounces dried guajillo chiles, stemmed, seeded and cut into 2-inch pieces

  5. 1 1/2 cups low-sodium chicken broth

  6. Pinch of sugar

  7. Kosher salt

  8. Pepper

  9. Four 1-inch-thick, bone-in pork rib chops

  10. Corn salad, for serving

  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.