Adobo pork chops are a quick and easy Filipino-inspired dish cooked in a combination of vinegar, soy sauce, brown sugar, pepper & bay leaves.
With a prep time of around 10 minutes and a cooking time of 20 minutes, this dish is the perfect midweek meal.
Filipino-Inspired Thick Cut Pork Chops
These Filipino-inspired adobo pork chops are a gloriously easy way to do something a little different with one of my favourite cuts of meat.
Pork chops are a firm favourite on my site and they come with influences from all over the world. Everything from harissa pork chops with North African influences to Normandy pork chops, baked pork chops with tomato orzo with Greek influences, and sweet and sour pork chops with Chinese takeaway influences.
A Filipino adobo sauce is very different from the adobo sauce popular in the Americas. The version that I make is based on soy sauce, vinegar and brown sugar.
Like so many versions, I also add bay leaves and garlic.
My take on chicken adobo adds some coconut milk into the mix, but this forgoes that and sticks with a sharper sauce because I think it contrasts the pork better.
Traditionally, it would be made with pork belly, which is glorious, but this is a bit of a cheat version.
The chops are quickly seared to get a nice colour, then they are cooked in the adobo sauce for just 10 minutes or so. This leads to beautifully tender and juicy pork!
Finally, whilst the pork is resting, the sauce is reduced to form a lovely glaze... and the whole thing takes less than 30 minutes.
Frequently Asked Questions
Do I have to use bone-in pork chops?
No, you can use boneless pork loin chops if you like. But ensure they have a little fat on them because that helps get some body into the sauce.
You should also ensure that they are thick cut chops or they will be as tough as old boots.
Do I have to use MSG?
No, you can omit the MSG. But please do give it a go because it is a magical flavour enhancer.
Can I use a different type of vinegar?
Yes, everything from coconut vinegar to malt vinegar works well. The latter of the two gives a wonderful depth of flaovur to the recipe.
Can I scale up this recipe?
In theory yes, but you will be constrained by the size of your pan.
Can I make this in advance?
Not really, I don't think pork chops reheat very well, they have a tendency to overcook and become tough.
Serving Suggestions
I like to serve these adobo pork chops with some plain jasmine rice with lots of coriander and spring onions stirred through it.
However, if you wanted something a little more "showy" then egg fried rice would be perfect too.
There is also a Filipino dish called pancit bihon that features rice noodles and veggies which makes a lovely side dish.
I'm also fond of serving pork adobo with a salty crispy potato side dish.
The sweetness combined with the vinegar in the sauce is awesome with some straw potatoes or even some fried new potatoes.
Equipment Used
I only name-check brands of equipment if I think that they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.
- Stovetop.
- 28cm or 11" frying pan (not non-stick if possible), with a lid.
- Kitchen tongs.
- Kitchen knife.
- Chopping board.
- Weighing scales and or a combination of a measuring jug, cups and spoons.
Pork Chop Adobo Recipe
Ingredients
- 2 Thick Cut Pork Chops 600g Total (Bone in)
- 3 Garlic Cloves
- 75 ml White Vinegar ⅓ Cup
- 60 ml Light Soy Sauce ⅓ Cup
- 15 ml Dark Soy Sauce 1 tablespoon
- 2 tablespoon Water
- 2 tablespoon Dark Brown Sugar
- ⅛ teaspoon MSG
- 12-18 Black Peppercorns
- 2 Large Bay Leaves
- 1 tablespoon Cooking Oil
Instructions
- If your pork chops have the rind on them, remove it and score the fat every 25mm (1") or so.
- Peel the garlic cloves and give them a bash with the side of a knife.
- Pour the vinegar, light and dark soy sauces, water, brown sugar and MSG into a bowl and mix until the sugar has dissolved.
- Heat the oil in a 28cm or 11" frying pan (not nonstick if possible) over a high heat and then sear the pork on all sides, paying attention to the fat. Then remove and set aside for a couple of minutes.
- Drain off all but a tablespoon or so of the fat and oil, then throw the garlic cloves into the pan and cook them until they start to go golden at the edges.
- Pour in the adobo sauce that you made in Step 3, add the peppercorns and bay leaves and bring everything to a boil.
- Reduce the heat to medium-low, add the pork chops, cover with a lid and cook for 10 minutes flipping them over halfway through the cooking time.
- Then remove the lid and the chops, turn the heat up to high and reduce to a sticky glaze.
- Return the pork, flip to coat, then serve.
