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Pork Chops in Adobo Sauce


This recipe showcases Cumin and Ancho Chilli. Serves 6.


For the Adobo Sauce
2 tablespoons canola or safflower oil
4 large ancho chillies, seeded and torn into large pieces
4 garlic cloves, minced
Sea Salt and Freshly Ground pepper
1 teaspoon sugar
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon dried thyme
125ml cider vinegar

For the Pork Chops
6 Pork Chops (2-2.5cm thick)
1 tablespoon canola or safflower oil
60g thinly sliced white onion
8 Radishes, trimmed and thinly sliced


Make the adobo sauce by heating oil in a frying pan over a medium heat and then add pieces of the chilli.

Press down on them for a few seconds until they begin to blister.

Transfer the chillies to a bowl, add hot water to cover (weigh them down with a plate) and let the chillies soak for 15 minutes.

Using a slotted spoon, transfer the chillies to a blender and reserve the chilli water.

Add the garlic, 1 tablespoon sea salt, 1/2 teaspoon pepper, the sugar, oregano, cumin, thyme, vinegar and 135ml of the chilli water to the blender and process until smooth.

Spread both sides of each pork chop with the adobo sauce, cover and refrigerate for at least 1 hour (or overnight).

When ready to cook, heat the oil in a large frying pan, add the chops and sear for one minute on each side.

Immediately reduce the heat to medium or medium low - the chops should continue to sizzle in the oil.

Cover and cook, turning once until the chops are firm to the touch.

Remove from the heat, cover loosely with aluminium foil, and let the meat rest for 5 minutes.
Transfer the meat to warmed individual plates and top with the onion and radishes. Serve immediately.

Source: Williams Sonoma - Mexican

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