When it comes to entertaining, I like to keep it simple and have one protein as the star along with a few sides. This year it’s pork chops with a really tasty adobo paste brushed over top— the paste is rich with a hint of smokiness, and only lightly spicy. The adobo serves two purposes. The first is adding flavor (you can even brush it a bit more from time to time while cooking to create layers of flavor). Second, it helps the meat retain moisture while cooking.
A Flavorful Chile Paste Made With Mexican Dried Chiles
Adobo is a savory paste prepared with a mixture of Mexican dried chilies, spices, garlic, and vinegar—the ingredients and quantities can vary depending on the cook. The paste is not considered spicy, but this depends on the type of chiles used. All the ingredients from the adobo are blended into a thick paste that can be used to rub over meat before cooking.
Making Adobo Paste from Scratch
For my adobo recipe, I used a combination of Mexican dried chilies: guajillo, ancho, and morita. Each chili provides a different taste note to this adobo. Guajillo provides a beautiful bright red color. It’s mild and great for sauces. Ancho adds depth of flavor, and the morita a touch of smokiness and a little spice. I also use lightly fried spices such as black peppercorns, cumin, coriander, and annatto seeds. Once the spices are fragrant and the chilies are soaked, I place everything into a blender with the garlic, apple cider vinegar and a bit of olive oil. Ta-da, we have adobo paste.
How to Store Adobo Paste
Adobo paste is a great make ahead recipe to save time while cooking. I like to prepare a big portion of my adobo paste and keep it in a closed container in my fridge ready to brush over chicken, pork, and even fish. You can even use it to coat vegetables and then grill or roast them. This adobo can be kept in the fridge in a closed container for up to 1 week, and in the freezer for 1 month.
How to Grill Juicy, Tender Pork Chops
Follow these tips and you’ll have pork chops that you’ll want to make all summer long.
I use a two-zone fire when cooking pork chops. For perfectly cooked 1-inch thick pork chops, sear for 2 to 3 minutes over high heat on each side, then finish cooking on the cooler side of your grill with the lid down for an additional 6 minutes. Use bone in pork chops for the best results. This helps to keep the moisture in the meat while it cooks.
Using Up Leftover Adobo Paste
You can slather adobo paste over chicken drumsticks and thighs. It’s also nice over fish filets such as sea bass and red snapper. For a veggie-based option try brushing adobo over cauliflower steaks, summer squash, and eggplant. Throw it on the grill and finish with a squeeze of lime juice on top.
Try These Juicy Pork Recipes
Citrus-Brined Grilled Pork Chops Grilled Pork Chops With Cherry Salsa Mojo Marinated Grilled Pork Kebabs Sous Vide Pork Belly Bites
Season the pork chops with a pinch of flaky sea salt and freshly ground black pepper on both sides. You can test for doneness using an instant read thermometer. Your pork chops should be around 145°F for grilled pork chops. Did you love this recipe? Give us some stars below!
