This recipe is liked by 1 person(s). |
*Adobo Pork Chops (Food & Wine)
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
INGREDIENTS | |
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 | sugar |
Kosher salt | |
Pepper | |
Four 1-inch-thick, bone-in pork rib chops | |
Corn salad, for serving |
Advertisement
INSTRUCTIONS
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.
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.
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 MARCELA VALLADOLIDPHOTO
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe