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Grilled Pork Chops with Adobo Paste
Grilled Pork Chops with Adobo Paste
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Spice up grilled pork chops with a flavorful Mexican adobo paste made from dried chiles, spices, garlic, and vinegar for a deliciously bold kick.
Ingredients:
  • For the adobo paste
  • 5 (25 grams) dried guajillo chiles , stems and seeds removed
  • 4 (45 grams) dried ancho chiles , stems and seeds removed
  • 1 (3 grams) dried morita chiles , stems and seeds removed
  • 2 tablespoon olive oil, divided
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon black peppercorns
  • 1 tablespoon annatto seeds
  • 2 cloves garlic
  • 5 tablespoons apple cider vinegar
  • 2 teaspoon kosher salt
  • For the pork chops
  • 6 (1-inch thick) bone-in pork chops
  • Flaky salt, for seasoning
  • Freshly ground black pepper, for seasoning
Instructions:
  • Boil 3 to 4 cups of water for soaking the chiles.
  • Toast the chiles in a large pan over medium heat until they slightly soften, brighten in color, and become aromatic, about a few seconds on each side.
  • To rehydrate the toasted chiles, place them in a large bowl and cover with boiling water until submerged. Use a small or medium plate to weigh them down. Let soak for 20 minutes.
  • Infuse the spices: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add cumin, coriander, black peppercorns, and annatto seeds. Stir constantly for 1 to 2 minutes until the spices are lightly golden and the annatto seeds turn bright red; they're ready when they start popping in the pan.
  • To create the adobo paste, combine toasted spices, garlic, soaked chiles, 1 tablespoon of olive oil, vinegar, and salt in a blender. Blend for approximately 1 minute until smooth and spreadable with no visible chunks. Store the adobo in a sealed container in the refrigerator for future use.
  • Preheat your gas grill by lighting it on high heat, aiming for at least 400°F, and let it heat up for 20 minutes. Adjust one side to low heat for searing on high heat side and cooking on the lower heat side.
  • Coat pork chops generously with adobo paste: Using a pastry brush or spoon, coat both sides of the pork chops with adobo paste, reserving 1/2 cup for grilling. Season with a pinch of flaky sea salt and freshly ground black pepper on both sides.
  • Preheat the grill and sear the pork chops over high heat for 2-3 minutes per side to get nice grill marks. Move them to a cooler part of the grill, brush with adobo paste, and cook for an additional 6 minutes with the lid closed, flipping halfway through. Check for doneness with an instant-read thermometer aiming for 145°F.
  • Allow the pork chops to rest for 5 minutes after grilling. Serve with Spanish rice and fresh pico de gallo. Let us know what you think by rating the recipe below.

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