Grilled Adobo Pork

Grilled Adobo Pork Recipe
Photography: Randy Mayor; Styling: Jan Gautro
The word adobo comes from the Spanish verb adobar, meaning "to season or marinate" usually in a tangy, vinegary sauce. The author fell in love with adobo's pungency and enjoyed tasting different versions across Mexico. Serve this alongside steamed long-grain rice mixed with corn and cilantro.


4 servings (serving size: 1 pork chop and about 1 1/2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Caloriesfromfat 32 %
Fat 7.9 g
Satfat 2.6 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 27.9 g
Carbohydrate 10.1 g
Fiber 3.1 g
Cholesterol 69 mg
Iron 2.3 mg
Sodium 316 mg
Calcium 42 mg


Cooking spray
3 ancho chiles
1 garlic clove
1/4 small onion, peeled
1 cup fat-free, less-sodium chicken broth
1/4 teaspoon ground oregano
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cumin
Dash of ground allspice
2 tablespoons cider vinegar, divided
1/2 teaspoon brown sugar
1/4 teaspoon salt
4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
2 tablespoons fresh orange juice
1 tablespoon fresh lime juice


Heat a large skillet coated with cooking spray over medium heat. Remove stems and seeds from chiles. Tear chiles into large pieces; place in skillet. Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan. Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.

Combine chiles, garlic, onion, broth, and next 4 ingredients (broth through allspice) in a small saucepan over medium heat. Stir in 1 tablespoon vinegar. Bring to a simmer; cook 5 minutes or until chiles are soft. Remove from heat; cool slightly. Place half of chile mixture in a blender; process until smooth. Pour puréed mixture into a small bowl; repeat procedure with remaining chile mixture.

Heat skillet coated with cooking spray over medium-high heat. Add chile mixture; cook 5 minutes, stirring constantly. Remove from heat; stir in sugar and salt. Cool completely.

Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag. Add the pork chops to bag; seal bag. Marinate pork in refrigerator 8 hours or overnight, turning bag occasionally. Combine remaining chile mixture with orange juice and lime juice; cover and refrigerate.

Prepare grill.

Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.

Remove pork from bag, reserving marinade. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160° (slightly pink), basting frequently with reserved marinade. Remove from heat; top with warm sauce.

March 2003
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