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
- 4 pork chops
- 1/2 cup adobo sauce
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Remove pork chops from refrigerator 30 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat the pork chops dry with paper towels to remove excess moisture, which helps achieve a better sear.
- Season both sides of the pork chops generously with salt and freshly ground black pepper.
- Heat olive oil in a large skillet or cast-iron pan over medium-high heat until the oil is shimmering.
- 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.
- Remove the pork chops from the pan and set aside on a plate.
- In the same pan, add sliced onions and minced garlic, sautéing until the onions become translucent and slightly caramelized, about 3-4 minutes.
- 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.
- Return the pork chops to the pan, nestling them into the sauce. Reduce heat to low and cover the skillet.
- 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.
- Remove the pork chops from the pan and let them rest for 5 minutes to allow the juices to redistribute.
- Serve the pork chops hot, spooning the adobo sauce and caramelized onions over the top.
Tips
- 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.
- 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.
- Don't Overcrowd the Pan: Give your pork chops breathing room when searing. Overcrowding leads to steaming instead of a perfect crispy exterior.
- 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.
- 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.
- 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