Pork Chops Seasoned with Adobo
|Pork shoulder chops||6 Pound, pounded flat (Thick Chops)|
|Ancho chilies||4 Large, lightly toasted on a dry griddle, slit, stemmed and seeded|
|Cumin seeds||1⁄8 Teaspoon|
|Garlic||2 Clove (10 gm)|
|Mild white vinegar/Strained seville orange juice||1⁄2 Cup (8 tbs)|
|Onion||1 , sliced|
|Shredded lettuce||1⁄2 Cup (8 tbs)|
|Sliced radishes||1⁄2 Cup (8 tbs)|
At least one day ahead, put the chilies in a bowl and cover them with hot water.
Let them soak for about 20 minutes, then transfer them with a slotted spoon to a blender.
Add the cumin, oregano, thyme, salt, garlic and vinegar, and blend into a fairly smooth paste.
Do not overblend.
Spread both sides of the chops with the paste and set in the refrigerator to season overnight.
On serving day, melt the lard in a skillet and fry the chops very slowly on both sides until they are well cooked— about 20 minutes, depending on the thickness of the meat.
When they have cooked through, increase the heat and brown them quickly.