Serves 6
65 min
Grilled Pork Chops with Adobo Paste
Recipe GLPR7172fcc3621876
Juicy grilled pork chops rubbed with a deeply flavored adobo paste made from toasted dried chiles, warm spices, garlic, and apple cider vinegar. The paste caramelizes on the grill, creating a savory, complex crust while the meat stays tender and succulent.
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Ingredients
5 whole (25g) Dried guajillo chiles, stems and seeds removed
4 whole (45g) Dried ancho chiles, stems and seeds removed
1 whole (3g) Dried morita chiles, stems and seeds removed
2 tablespoons, divided Olive oil
1 teaspoon Cumin seeds
1 teaspoon Coriander seeds
1 teaspoon Black peppercorns
1 tablespoon Annatto seeds
2 cloves Garlic cloves
5 tablespoons Apple cider vinegar
2 teaspoons Kosher salt
6 chops Bone-in pork chops, 1 inch thick
to taste Flaky salt for finishing
to taste Freshly ground black pepper
Directions
Heat a large skillet over medium heat. Add the dried guajillo, ancho, and morita chiles and toast them, stirring frequently, for 2–3 minutes until fragrant. Be careful not to burn them. Transfer to a bowl and let cool slightly.
In the same skillet, toast the cumin seeds, coriander seeds, black peppercorns, and annatto seeds over medium heat for 1–2 minutes, stirring, until aromatic. Transfer to a spice grinder or mortar and pestle and grind to a coarse powder.
Place the toasted chiles in a blender with 1 tablespoon of the olive oil, the ground spices, garlic cloves, apple cider vinegar, and kosher salt. Blend until a smooth, spreadable paste forms, about 2–3 minutes. Add a splash of water if needed to achieve the right consistency.
Preheat a grill to medium-high heat. Pat the pork chops dry with paper towels.
Rub each pork chop generously on both sides with the adobo paste, using about 1–1.5 tablespoons per chop. Brush or drizzle lightly with the remaining 1 tablespoon of olive oil.
Place the pork chops on the grill and cook for 8–10 minutes on the first side, without moving them, until a golden crust forms and light char marks appear.
Flip the chops and cook for another 8–10 minutes on the second side until the internal temperature reaches 145°F at the thickest point, away from the bone.
Transfer the grilled pork chops to a serving platter and season with flaky salt and freshly ground black pepper. Let rest for 5 minutes before serving.
