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Adobo Pork Chops
© John Kernick

Adobo Pork Chops

  • TOTAL TIME: 50 MIN
  • SERVINGS: 4
  • HEALTHY

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.

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