Adobo Pork Chops

I’m a big wuss when it comes to spicy foods. So, don’t let the name of this recipe scare you. I actually almost missed my 21st birthday celebration (aka: go out with my friends and let them attempt to get me blitzed) because I went out for Mexican food with my momma and hubby earlier in the day. We split a giant plate of nachos and I accidentally ate some of the juice from a jalapeno that had leaked onto my portion of the chips. Not even the actual pepper! Just the remnants of it. I got so sick to my stomach, all I wanted to do was bow down before Loo, god of porcelain all night. Which, I’d kind of expected to do on my 21st birthday, just not before consuming any alcohol!

I rallied that night and managed to go out, celebrate in full newly-drinking-age glory and not have to revisit “Loo”. It was the first time I realized the blessing of an Irish heritage. Drinking chops? Yes. Food thrill seeker thru spice? Not a chance. Um, clarification. When I said “drinking chops”, I meant chops as in “expertise in a particular field or activity”, not the cut of meat. Hmmmm. Maybe not the best choice of wording there. Just got a mental image of pureed pork going into a glass. Ewwww. Boy have I gotten off track here. All this to say, spicy food has never been kind to me.

That was many birthdays ago, and my taste buds have developed a little. A very small little. I still can’t handle more than mild salsa, but I love love loved these chops. The marinade is just the right level of heat with a depth of flavor from orange juice and cinnamon that makes it mouth happy food! If you’ve never heard my rant about what temperature to cook pork to, see here. Overcooked pork is one of my biggest pet peeves. Besides feet. (shudder)

You will love the flavor of these chops. It is absolutely phenomenal. Yum yum yum! PS: All those gorgeous grill marks happen when you leave your meat alone! Put it on the grill and don’t touch it for about 4-5 minutes. Then change the direction and don’t touch it again! It’s the constant moving of the meat that makes you miss out on the pretty presentation of those crosshatch grill markings.

Adobo Pork Chops
from BHG Low Calorie Magazine 2012

6 boneless pork top loin chops, cut 3/4 inch thick
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 chili powder
1  teaspoon ground cumin
1  teaspoon dried oregano, crushed
1/2  teaspoon salt
1/4  teaspoon cayenne pepper (optional)
1/4  teaspoon ground cinnamon
3  cloves garlic, minced

1. 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, cayenne pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in the refrigerator for 2 hours to 24 hours, turning occasionally.