Loin Chops Marinated with Adobo Sauce
Serve these Mexican-style loin chops with warm tortillas, beans and rice and Grilled Zucchini Slices.
6 pork loin chops, 1/2-inch thick
3 ancho chiles
1/4 teaspoon Mexican oregano
2 teaspoons salt
2 tablespoons vegetable oil
3 cloves garlic, minced
1/3 cup apple cider vinegar
- Toast ancho chiles lightly in a skillet or on a griddle or comal, turning them occasionally so that they do not burn. Remove stems and seeds. Grind the chiles in a spice grinder or in a mortar with pestle until completely pulverized. Mix chile paste with oregano, salt, oil, garlic and vinegar.
- Spread chile paste on entire surface of pork chops. Transfer chops to a large resealable plastic bag; seal and refrigerate 8 hours or overnight.
- Grill pork chops over medium-hot coals 3 to 4 minutes on each side or until internal temperature on a thermometer reads 160°F (70°C). Do not overcook.
- Serve chops immediately with warm corn tortillas, if desired.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 250 calories; Protein: 19 grams; Fat: 16 grams; Sodium: 830 milligrams; Cholesterol: 60 milligrams; Saturated Fat: 4 grams; Carbohydrates: 5 grams.
Recipe and photograph provided courtesy of National Pork Board.