Spicy, grilled marinated pork chops... what's not to love??? I came across this dish on one of my many trips to Los Alamos National Laboratory... I used to have them at least 2 times per trip, they were that good!!!
Tear chilies into pieces.
Spray a pot with Pam & heat it over medium heat.
Add chili pieces & cook for 15 seconds, stirring constantly so chilies do not burn.
Add garlic & cook 2 minute, stirring constantly.
Add broth & all the spices to chili/garlic mixture in the pot.
Stir in 2 tablespoons of apple cider vinegar.
Bring to a boil & reduce heat to low.
Let mixture simmer for 5 minutes, then remove from heat & allow to cool completely before proceeding.
Put pork chops in an appropriate sized zip-lock bag.
Pour the adobe sauce over chops & mush them around to ensure complete coverage, then refrigerate them for 24 hours.
When you're ready to grill, remove the zip-lock bag of pork chops from the refrigerator & allow some time to take the chill off of them while you prepare the grill.
Grill for 5-10 minutes each side, basting with the marinade. The grilling time depends on degree of doneness desired & the thickness of chops.
Enjoy!!!
6 dried ancho peppers
2 cloves of garlic
1 cup chicken broth (I use low sodium)
1/4 teaspoon of oregano
1/4 teaspoon of black pepper
1/4 teaspoon of cumin
1/4teaspoon of allspice
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
1/4 teaspoon onion salt
4 -6 pork chops ( 1/2-3/4-inch thick)
1/2 lemon, juice only
Pam cooking spray
Remove stems and seeds from chilies.2 cloves of garlic
1 cup chicken broth (I use low sodium)
1/4 teaspoon of oregano
1/4 teaspoon of black pepper
1/4 teaspoon of cumin
1/4teaspoon of allspice
2 tablespoons apple cider vinegar
1/2 teaspoon brown sugar
1/4 teaspoon onion salt
4 -6 pork chops ( 1/2-3/4-inch thick)
1/2 lemon, juice only
Pam cooking spray
Tear chilies into pieces.
Spray a pot with Pam & heat it over medium heat.
Add chili pieces & cook for 15 seconds, stirring constantly so chilies do not burn.
Add garlic & cook 2 minute, stirring constantly.
Add broth & all the spices to chili/garlic mixture in the pot.
Stir in 2 tablespoons of apple cider vinegar.
Bring to a boil & reduce heat to low.
Let mixture simmer for 5 minutes, then remove from heat & allow to cool completely before proceeding.
Put pork chops in an appropriate sized zip-lock bag.
Pour the adobe sauce over chops & mush them around to ensure complete coverage, then refrigerate them for 24 hours.
When you're ready to grill, remove the zip-lock bag of pork chops from the refrigerator & allow some time to take the chill off of them while you prepare the grill.
Grill for 5-10 minutes each side, basting with the marinade. The grilling time depends on degree of doneness desired & the thickness of chops.
Enjoy!!!