Pork Chop Adobo Recipe
These wonderfully juicy adobo pork chops are cooked in a Filipino-influenced glaze or sauce made from soy sauce, vinegar and brown sugar, which are flavoured with garlic, bay leaf and black pepper.
Servings 2 Servings
Calories 818kcal
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.
Video
Nutrition
Serving: 1 | Calories: 818kcal | Carbohydrates: 29g | Protein: 80g | Fat: 41g | Saturated Fat: 11g | Polyunsaturated Fat: 24g | Cholesterol: 253mg | Sodium: 765mg | Fiber: 6g | Sugar: 13g
