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Pork Chops Seasoned With Adobo

Meat.World's picture
Ingredients
  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
  Oregano 1⁄8 Teaspoon
  Thyme 1⁄8 Teaspoon
  Salt 1 Tablespoon
  Garlic 2 Clove (10 gm)
  Mild white vinegar/Strained seville orange juice 1⁄2 Cup (8 tbs)
  Lard 2 Tablespoon
  Onion 1 , sliced
  Shredded lettuce 1⁄2 Cup (8 tbs)
  Sliced radishes 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Blending
Ingredient: 
Pork
Interest: 
Healthy

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