Best Grilled Giant Pork Chops With Adobo Paste Recipes

Grilled Pork Chops with Adobo Paste image

Provided by Susy Villasuso

Time 1h5m

Number Of Ingredients 16

For the adobo paste
5 (25 grams) dried guajillo chiles , stems and seeds removed
4 (45 grams) dried ancho chiles , stems and seeds removed
1 (3 grams) dried morita chiles , stems and seeds removed
2 tablespoon olive oil, divided
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 tablespoon annatto seeds
2 cloves garlic
5 tablespoons apple cider vinegar
2 teaspoon kosher salt
For the pork chops
6 (1-inch thick) bone-in pork chops
Flaky salt, for seasoning
Freshly ground black pepper, for seasoning

Steps:

Bring the chile soaking water to a boil: Bring 3 to 4 cups of water to a boil for soaking the chiles.
Preheat your grill: 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.
Grill the pork chops: 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 .

Grilled Pork Chops with Spice Paste image

Provided by Martha Stewart

Time 15m

Number Of Ingredients 8

4 garlic cloves, minced
3 tablespoons vegetable oil, plus more for grates
2 tablespoons light-brown sugar
2 tablespoons coarse salt
2 teaspoons paprika
1/2 teaspoon ground pepper
1/2 teaspoon cayenne pepper
4 bone-in pork loin chops (3 pounds total)

Steps:

In a bowl, mix together garlic, oil, sugar, salt, paprika, pepper, and cayenne until a paste forms. Coat pork chops with paste and wrap in plastic. Refrigerate 1 hour (or up to 3).
Heat grill to medium-high; clean and lightly oil hot grates. Grill pork, covered, 5 minutes per side for medium. Let rest 5 minutes before serving.

Nutrition Facts : Calories 574 g, Fat 35 g, Protein 54 g

Jerk Pork image

Yield Makes enough to top about 60 hors d'oeuvres

Number Of Ingredients 17

For marinade:
1/2 cup chopped scallion
4 serrano or jalapeño chiles, chopped with seeds, or 1/2 Scotch bonnet chile, chopped without seeds
1 tablespoon soy sauce
1 tablespoon fresh lime juice
2 teaspoons ground allspice
1 garlic clove, chopped
1 teaspoon coarse salt
1/2 teaspoon sugar
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon freshly grated nutmeg
1 lb boneless pork loin, cut crosswise into 1-inch-thick slices
2 teaspoons vegetable oil plus extra for brushing
1 tablespoon chopped scallion (optional)

Steps:

Make marinade:
Pur&ée marinade ingredients in a small food processor or a blender and transfer to a sealable plastic bag.
Marinate pork, then grill:
Put pork in bag, turning to coat, and seal bag. Marinate pork, chilled, turning occasionally, 8 hours. Brush a well-seasoned cast-iron ridged grill pan lightly with some oil and heat over moderately high heat until hot but not smoking. Grill pork, seasoned with salt, in batches over moderate heat, turning occasionally, until cooked through, about 9 minutes on each side. (Discard any remaining marinade in bag.) Transfer pork to a plate to cool slightly. With your fingers, shred warm pork into a bowl and toss with oil, scallion, and salt to taste. Keep warm, covered.