Grilled Pork Chops with Adobo Paste
Ingredients
- 25 g dried guajillo chiles
- 45 g dried ancho chiles
- 3 g dried Morita chiles
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon peppercorns
- 1 tablespoon annatto seeds
- 2 cloves garlic
- 5 tablespoons apple cider vinegar
- 2 teaspoons kosher salt
- 6 1-inch thick bone-in pork chops
- Flaky salt
- Freshly ground black pepper
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Instructions
- Bring 3 to 4 cups of water to a boil for soaking the chiles.
- In a large pan over medium heat add the guajillo chiles, ancho chiles, and morita chiles. Toast the chiles for a few seconds on each side. The peppers will have softened slightly, gotten brighter in color, and become aromatic.,Susy Villasuso / Simply Recipes,Susy Villasuso / Simply Recipes
- Place the chiles in a large bowl and cover them with boiling water. You want to add enough water so that they chiles will be submerged. Place a small or medium plate on top of the chiles to make sure they are submerged in the water. Soak for 20 minutes.,Susy Villasuso / Simply Recipes
- In a small skillet over medium heat, add 1 tablespoon of the olive oil. Add the cumin, coriander, black peppercorns, and annatto seeds. Cook, stirring continuously, for 1 to 2 minutes. The spices will get lightly golden brown and the annatto seeds turn bright red; once they begin popping on the pan they are ready.,Susy Villasuso / Simply Recipes
- In the jar of a blender, add the toasted spices, garlic, soaked chiles, remaining 1 tablespoon olive oil, vinegar and salt. Blend into a smooth and spreadable paste with no visible chunks, about 1 minute. Place your adobo in a closed jar or container and refrigerate until ready to use.,This adobo can be kept in the fridge in a closed container for up to 1 week, and in the freezer for 1 month.,Susy Villasuso / Simply Recipes,Susy Villasuso / Simply Recipes
- For a gas grill: Light the entire grill on high heat, about 400°F at least 20 minutes before you plan to begin grilling, then reduce the temperature of one side to low. This way you can sear on the high heat side and finish cooking on the lower heat side.
- In the meantime, brush both sides of your pork chops using a pastry brush or spoon with a generous amount of adobo paste. Be sure to reserve about 1/2 cup adobo paste in a small bowl to brush as you grill your pork.,Season the pork chops with a pinch of flaky sea salt and freshly ground black pepper on both sides.,Susy Villasuso / Simply Recipes
- When the grill is hot enough, place your pork chops over the high heat side of the grill. Grill and sear them for 2 to 3 minutes on each side, until they get nice grill marks. After searing, move your chops to the cooler side of your grill. Brush with additional adobo paste. Close the lid and cook 6 minutes longer, flipping halfway through cooking.,You can test for doneness using an instant read thermometer. Your pork chops should be around 145°F for grilled pork chops.
- Once ready, remove the pork chops from the grill and let them rest for 5 minutes before serving. Enjoy with a side of Spanish rice and a fresh pico de gallo.,Did you love this recipe? Let us know with a rating and review!,Susy Villasuso / Simply Recipes
Source
Original recipe: View Original