Pork Chops Adobado

Pork Chops Adobado

The theme today is short and sweet.  Forgive me; it’s a Friday and I don’t feel loquacious, just week-weary.

I don’t typically find grilled pork chops exciting.  Which, upon reflection, seems a bit weird.  I mean, I love pork.  I love other grilled foods, like a good steak. I think the problem with pork chops lies somewhere between the fact that they’re often overcooked, and the fact that they’re also often under-seasoned.  Also… I may have been eating the wrong chops.  After we ordered a half of a pig from a local farm, we’ve been spoiled and it’s easy for me to see why I wasn’t enthused by the chops we were buying at the store. But ALSO… I wasn’t using this marinade.  All of this is basically to say that this recipe basically made a pork chop lover out of me. I’ve made this many, many times now. and it’s always a winner.

Pork Chops Adobado

The flavor is smoky, garlicky, and wonderful.  You might think it would be overpowering, but somehow, it’s not.  I make the pork taste more… porky?  Is that a thing?  Well, anyway, if it isn’t, it should be. More good news- these are just as yummy cooked inside, under the broiler or in a grill pan, as they are outside on a grill.  So they make a great weeknight meal, too.  Or really, the perfect meal for a summer Friday evening, something to celebrate the weekend, for those of you who are as week-weary as I am.

Pork Chops Adobado

Pork Chops Adobado

Pork Chops Adobado

  • 2 tablespoons olive oil
  • 5 large garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground pepper, or to taste
  • 4 pork chops, about an inch thick

Either preheat your broiler your grill.

In a small skillet over low heat, combine olive oil, garlic and oregano. Heat gently until they become aromatic. Stir in cumin, paprika, salt and pepper and set aside.

Place the pork chops in a wide pan and pour the seasoned oil over

them. Rub the mixture all over the pork and marinate for at least a half hour, but preferably several hours or overnight. Broil or grill about 5 minutes per side, or until pork is done cooked through.


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    • but i'm hungry says

      Yes, do! I’ve always loved this recipe, but only REALLY loved it after trying it on some of our chops from the last pork half we ordered. This is a good one for really delicious pork.

  1. says

    YUM!!! This sounds spicy and juicy and fabulous. I think you’re totally right about pork too – they’re very easily overdone and sometimes adding “too much” seasoning is exactly the route to take. I am definitely pinning this one for the future!!!

    • but i'm hungry says

      You would love it! It’s a good, quick weeknight meal. Actually, I’d be interested to get your feedback on wine pairings… we can never decide what to have with this one, so we end up all over the board. Which is ok, too, I guess. ;)

        • says

          Hey girl!! Made these last week – so smoky and delicious! I went with a red blend from Chile — carmenère, cab sauv, and merlot. Really great fruitiness and spiciness to play off of the rub :) Thanks for the spice blend recipe, this one was a hit!

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