Name: Grilled Pork Chops Adobo (Chuletas Adobadas)
Prep time: 35 min
Cook time: 55 min
Total time: 90 min
Yield: 12
Cuisine: Mexican
Ingredients: Badia Spices Ancho Chili; Fernandez Chile Ancho; Elephant Garlic; Cebollitas Bunch; Boar's Head Bold Fiery Chipotle Gourmaise 8.5 fl oz; McCormick Gourmet™ Organic Turkish Bay Leaves; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; McCormick Ground Oregano; McCormick Ground Cumin; El Guapo® Whole Cinnamon (Canela Entera); Badia Spices Cloves; Bragg Organic Raw Unfiltered Apple Cider Vinegar; Talking Rain AQA Water, 9.5 pH; Morton Iodized Salt, 26 Ounce; Dole Pineapple Chunks; Boneless Top Loin Pork Chop

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Bring water to a boil in a saucepan.
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Turn the heat off.
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Add the guajillo chiles and ancho chiles to the sauce pan.

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Cover with a lid.
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Let sit for 5 minutes, or until chile is soft.

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Meanwhile, char the garlic and onion.
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(This will only take 1-2 minutes).
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Watch carefully so as not to burn.
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To a blender, add the garlic, onion, chipotle, bay leaves, pepper, oregano, cumin, cinnamon, cloves, apple cider vinegar, water, achiote paste, salt, pineapple juice, and reconstituted chile.

(Do not add the liquid from the reconsituted chiles).

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Blend until smooth.
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Pour the adobo sauce in a large container.

Cover each pork chop individually with adobo sauce.

(Make sure to add marinade to both sides).

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Cover with plastic wrap.
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Marinade in the refrigerator for 4 hours, preferably overnight.

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Heat the grill.
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Cook each pork chop for 4-5 minutes on each side, depending on the thickness of your chop.

Optional: In a small saucepan, cook the marinade and pour over the cooked pork chop.

Grilled Pork Chops Adobo (Chuletas Adobadas)

Serves 12

300 mins prep

60 mins cook

360 mins total

What you need

How to make