Herbed Adobo Porkchops
Mar. 29th, 2021 06:38 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredThis week's recipe is from the Eating for Life section of the Better Homes and Gardens New Cookbook.
Ingredients
6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1/4 teaspoon ground cinnamon
3 cloves garlic, minced
Instructions
1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in tje refrigerator for 2 to 24 hours, turning occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncivered grill directly over medium coals for 12 to 15 minutesor until chops are done (160F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
Thoughts and Variations
I used boneless pork loin centre and rib chops, nine in the package totaling just under 2 pounds. I used cider vinegar, left out the red pepper because I had none, and added an extra clove of garlic because one was small. I don't have a grill, so I baked them in the oven instead. I lined a ceramic baking dish with parchment paper and put in 7 chops first because that was all that would fit. Based on a quick google search, I set my oven to 400°F (it's a gas oven) and popped them in for 8 minutes because it said 7 for each half inch of thickness and I had no idea how thick they were. They definitely didn't look done after 8 so I put them back in for another 5, and found myself wishing for a meat thermometer. They looked closer to done but I couldn't tell so I poked them (as you do) and they felt a little squishy still so I put them in for 3 more minutes. When they were pulled out, they looked and felt done, so I put them on a plate to rest and put the last two chops in for 16 minutes.
The pork chops were pretty tasty. I don't know if I really picked up all the flavours, but I definitely got heat from the chili (not too much), the garlic, and the cilantro. I'm not sure how I feel about cilantro; it has a very odd and hard to place taste for me. Not bad, just very different. All in all, the pork chops were juicy, not too chewy, and had a decent flavour. If I made them again, I'd definitely make a side dish to go with them, maybe rice or thick noodles?
Ingredients
6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1/4 teaspoon ground cinnamon
3 cloves garlic, minced
Instructions
1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in tje refrigerator for 2 to 24 hours, turning occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncivered grill directly over medium coals for 12 to 15 minutesor until chops are done (160F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)
Thoughts and Variations
I used boneless pork loin centre and rib chops, nine in the package totaling just under 2 pounds. I used cider vinegar, left out the red pepper because I had none, and added an extra clove of garlic because one was small. I don't have a grill, so I baked them in the oven instead. I lined a ceramic baking dish with parchment paper and put in 7 chops first because that was all that would fit. Based on a quick google search, I set my oven to 400°F (it's a gas oven) and popped them in for 8 minutes because it said 7 for each half inch of thickness and I had no idea how thick they were. They definitely didn't look done after 8 so I put them back in for another 5, and found myself wishing for a meat thermometer. They looked closer to done but I couldn't tell so I poked them (as you do) and they felt a little squishy still so I put them in for 3 more minutes. When they were pulled out, they looked and felt done, so I put them on a plate to rest and put the last two chops in for 16 minutes.
The pork chops were pretty tasty. I don't know if I really picked up all the flavours, but I definitely got heat from the chili (not too much), the garlic, and the cilantro. I'm not sure how I feel about cilantro; it has a very odd and hard to place taste for me. Not bad, just very different. All in all, the pork chops were juicy, not too chewy, and had a decent flavour. If I made them again, I'd definitely make a side dish to go with them, maybe rice or thick noodles?
