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Grilled Thin Pork Chops in Adobo Paste

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Serves four.

These thin pork chops could also be dredged in flour and pan-fried. 

  • 1/4 cup sweet Spanish or Hungarian paprika
  • 1 Tbs. minced garlic
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1 tsp. freshly ground black pepper
  • 1/4 cup red-wine vinegar
  • 1 Tbs. olive oil
  • 8 pork loin chops, 1/2 inch thick (about 3 lb. total), brined if you like but for no more than 1 to 2 hours

In a small bowl, mix the paprika, garlic, oregano, salt, pepper, vinegar, and olive oil into a smooth paste. Smear the paste generously over both sides of each pork chop. Put the chops on a platter, cover, and marinate at room temperature for 30 minutes while you prepare the grill.

Build and light a charcoal fire so there are thicker and thinner layers of coals for areas of varying heat. If using a gas grill, set one side to medium hot and the other to medium. When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), the fire is ready.

Using your fingers, scrape off most of the adobo paste and set the chops directly over the hottest part of the fire. If flare-ups occur, use tongs to move the chops to a cooler area. Grill until the chops are firm and the center is faintly pink (cut into one to check), 2 to 3 minutes per side. (These chops are too thin to get an accurate temperature reading.)

Transfer the chops to a clean platter and let them rest for 2 to 3 minutes just so the juices redistribute and the chops finish cooking.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): fat g 25; Fat Calories (kcal): 220; Saturated Fat (g): sat fat g 8; Protein (g): protein g 46; Monounsaturated Fat (g): 12; Carbohydrates (g): carbs g 5; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 580; Cholesterol (mg): cholesterol mg 130; Fiber (g): fiber g 2;

Photo: Sarah Jay

Very flavorful. This was a good alternative to the same old BBQ rubs and sauces. I have made these a few times and my guests loved it. Just enough garlic and vinegar. I used bone in loin chops. About an inch thick. Served with grilled potato slices and steamed asparagus.

We really didn't enjoy these much. The paprika is overwhelming... it completely overpowers all other flavors in the dish. They were certainly fast and easy, but not likely to make a repeat appearance around here.

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