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Herbed Adobo Porkchops
Mar. 29th, 2021 06:38 pmThis week's recipe is from the Eating for Life section of the Better Homes and Gardens New Cookbook.
( recipe )
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?
( recipe )
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?
