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Pork Chops in Adobo Sauce

Pork Chops in Adobo Sauce

Get ready to transform your ordinary dinner into a Mexican culinary masterpiece that will have everyone at the table begging for seconds! These Pork Chops in Adobo Sauce are not just a meal; they're a journey through vibrant flavors, tender meat, and a sauce so rich and tangy it'll make your mouth water before you even take the first bite. Whether you're a seasoned home cook or a kitchen novice, this recipe promises to elevate your cooking game and transport your senses straight to the heart of Mexico.

Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 4 servings

Ingredients

  1. 4 pork chops
  2. 1/2 cup adobo sauce
  3. 1 onion, sliced
  4. 2 cloves garlic, minced
  5. 1 tbsp olive oil
  6. Salt and pepper to taste

Instructions

  1. Remove pork chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
  2. Pat the pork chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
  3. Season both sides of the pork chops generously with salt and freshly ground black pepper.
  4. Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering.
  5. Carefully place the seasoned pork chops into the hot pan, ensuring they are not overcrowded. Sear for 3-4 minutes on each side until golden brown and a nice crust forms.
  6. Remove the pork chops from the pan and set aside on a plate.
  7. In the same pan, add sliced onions and minced garlic, sautéing until the onions become translucent and slightly caramelized, about 3-4 minutes.
  8. Pour the adobo sauce into the pan with the onions, stirring to combine and scrape up any browned bits from the bottom of the pan.
  9. Return the pork chops to the pan, nestling them into the sauce. Reduce heat to low and cover the skillet.
  10. Simmer the pork chops in the adobo sauce for 10-12 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare.
  11. Remove the pork chops from the pan and let them rest for 5 minutes to allow the juices to redistribute.
  12. Serve the pork chops hot, spooning the adobo sauce and caramelized onions over the top.

Tips

  1. Temperature is Key: Always let your pork chops sit at room temperature for 30 minutes before cooking. This ensures even heat distribution and prevents tough, dry meat.
  2. Moisture Management: Pat your pork chops completely dry before seasoning. This simple step guarantees a beautiful golden-brown crust that seals in all the delicious juices.
  3. Don't Overcrowd the Pan: Give your pork chops breathing room when searing. Overcrowding leads to steaming instead of a perfect crispy exterior.
  4. Invest in a Meat Thermometer: For perfectly cooked pork, aim for an internal temperature of 145°F (63°C). This ensures juicy, safe-to-eat meat every single time.
  5. Let It Rest: After cooking, always let your pork chops rest for 5 minutes. This allows the juices to redistribute, keeping the meat incredibly tender and flavorful.
  6. Sauce Tip: If you prefer a thicker sauce, you can mix a teaspoon of cornstarch with the adobo sauce before adding it to the pan to create a more luxurious consistency.

Nutrition Facts

Calories: 320kcal

Carbohydrates: 5g

Protein: 28g

Fat: 22g

Saturated Fat: 7g

Cholesterol: 90mg

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