Herbed Adobo Pork Chops
Lean pork shares top billing with cancer-fighting garlic in this quick-to-prep entrée. Mexican adobo sauce is usually made from ground chiles, vinegar, and herbs. This version follows that lead but, for the sake of convenience, calls on hot chili powder rather than ground chiles. The recipe is courtesy of the “Eating for Life” special section in the “Pink Plaid” edition of the Better Homes and Gardens® New Cook Book.
6 boneless pork loin chops, cut 3/4-inch thick (1 1/2 to 1 3/4 pounds total)
2 tablespoons brown sugar, packed
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons fresh cilantro, snipped
1 tablespoon red wine vinegar, or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper, (optional)
1/4 teaspoon ground cinnamon
3 cloves garlic, minced
- Trim fat from chops. Place chops in a plastic bag set in a shallow dish.
- For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
- Drain chops, discarding marinade.
- For a charcoal grill, grill chops on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chops are done 160°F (70°C), turning once halfway through grilling.
- For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.
Makes 4 servings.
Nutritional Information Per Serving (1/4 recipe): Calories: 189 calories; Protein: 25 grams; Fat: 7 grams; Sodium: 171 milligrams; Cholesterol: 71 milligrams; Saturated Fat: 2 grams; Carbohydrates: 3 grams; Fiber: 0 grams.
Recipe provided courtesy of National Pork Board.