Grilled Pork Chops with Adobo Paste Recipe

Name: Grilled Pork Chops with Adobo Paste
Prep time: 25 min
Cook time: 20 min
Total time: 65 min
Ingredients: 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

In This Recipe

A Flavorful Chile Paste Made With Mexican Dried Chiles
Making Adobo Paste from Scratch
How to Store Adobo Paste
How to Grill Juicy, Tender Pork Chops
Using Up Leftover Adobo Paste

We are big fans of outdoor gatherings in Mexico. Once the weather is nice, we like to organize BBQs almost every weekend. It’s a time to spend with family and friends, enjoy the sunshine, and of course cook and share some delicious food.

When it comes to entertaining, I like to keep it simple and have one protein as the star along with a few sides. This year it’s pork chops with a really tasty adobo paste brushed over top— the paste is rich with a hint of smokiness, and only lightly spicy.

The adobo serves two purposes. The first is adding flavor (you can even brush it a bit more from time to time while cooking to create layers of flavor). Second, it helps the meat retain moisture while cooking.

Grilled Pork Chops with Adobo Paste — Susy Villasuso / Simply Recipes

A Flavorful Chile Paste Made With Mexican Dried Chiles

Adobo is a savory paste prepared with a mixture of Mexican dried chilies, spices, garlic, and vinegar—the ingredients and quantities can vary depending on the cook. The paste is not considered spicy, but this depends on the type of chiles used.

All the ingredients from the adobo are blended into a thick paste that can be used to rub over meat before cooking.

Making Adobo Paste from Scratch

For my adobo recipe, I used a combination of Mexican dried chilies: guajillo, ancho, and morita. Each chili provides a different taste note to this adobo. Guajillo provides a beautiful bright red color. It’s mild and great for sauces. Ancho adds depth of flavor, and the morita a touch of smokiness and a little spice.

I also use lightly fried spices such as black peppercorns, cumin, coriander, and annatto seeds. Once the spices are fragrant and the chilies are soaked, I place everything into a blender with the garlic, apple cider vinegar and a bit of olive oil. Ta-da, we have adobo paste.

How to Store Adobo Paste

Adobo paste is a great make ahead recipe to save time while cooking. I like to prepare a big portion of my adobo paste and keep it in a closed container in my fridge ready to brush over chicken, pork, and even fish. You can even use it to coat vegetables and then grill or roast them.

This adobo can be kept in the fridge in a closed container for up to 1 week, and in the freezer for 1 month.

How to Grill Juicy, Tender Pork Chops

Follow these tips and you’ll have pork chops that you’ll want to make all summer long.

I use a two-zone fire when cooking pork chops. For perfectly cooked 1-inch thick pork chops, sear for 2 to 3 minutes over high heat on each side, then finish cooking on the cooler side of your grill with the lid down for an additional 6 minutes.
Use bone in pork chops for the best results. This helps to keep the moisture in the meat while it cooks.

The Simply Recipes Guide to Grilling Meat

Using Up Leftover Adobo Paste

You can slather adobo paste over chicken drumsticks and thighs. It’s also nice over fish filets such as sea bass and red snapper.

For a veggie-based option try brushing adobo over cauliflower steaks, summer squash, and eggplant. Throw it on the grill and finish with a squeeze of lime juice on top.

Try These Juicy Pork Recipes

Grilled Pork Chops with Adobo Paste

Prep Time 25 mins

Cook Time 20 mins

Misc. 20 mins

Total Time 65 mins

Servings 6 servings

Yield 6 grilled pork chops

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

Bring the chile soaking water to a boil:

Bring 3 to 4 cups of water to a boil for soaking the chiles.
Toast the chiles:

In a large pan over medium heat add the guajillo chiles, ancho chiles, and morita chiles. Toast the chiles for a few seconds on each side. The peppers will have softened slightly, gotten brighter in color, and become aromatic.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes
Soak the toasted chiles:

Place the chiles in a large bowl and cover them with boiling water. You want to add enough water so that they chiles will be submerged. Place a small or medium plate on top of the chiles to make sure they are submerged in the water. Soak for 20 minutes.

Susy Villasuso / Simply Recipes
Fry the spices:

In a small skillet over medium heat, add 1 tablespoon of the olive oil. Add the cumin, coriander, black peppercorns, and annatto seeds. Cook, stirring continuously, for 1 to 2 minutes. The spices will get lightly golden brown and the annatto seeds turn bright red; once they begin popping on the pan they are ready.

Susy Villasuso / Simply Recipes
Make the adobo paste:

In the jar of a blender, add the toasted spices, garlic, soaked chiles, remaining 1 tablespoon olive oil, vinegar and salt. Blend into a smooth and spreadable paste with no visible chunks, about 1 minute. Place your adobo in a closed jar or container and refrigerate until ready to use.

Simple Tip!

This adobo can be kept in the fridge in a closed container for up to 1 week, and in the freezer for 1 month.

Susy Villasuso / Simply Recipes

Susy Villasuso / Simply Recipes
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.
Brush the pork chops with adobo paste and season:

In the meantime, brush both sides of your pork chops using a pastry brush or spoon with a generous amount of adobo paste. Be sure to reserve about 1/2 cup adobo paste in a small bowl to brush as you grill your pork.

Season the pork chops with a pinch of flaky sea salt and freshly ground black pepper on both sides.

Susy Villasuso / Simply Recipes
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.
Let the pork chops rest before serving:

Once ready, remove the pork chops from the grill and let them rest for 5 minutes before serving. Enjoy with a side of Spanish rice and a fresh pico de gallo.

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Susy Villasuso / Simply Recipes