Grilled pork chops adobo gf grill
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Adobo Marinade |
| 2 | Loin pork chops; 1 inch thick | |
| 1 | cup | Canned tomatoes; drained |
| 1½ | tablespoon | Ancho chile powder |
| 1½ | tablespoon | Pasilla chile powder |
| 1 | Chipotle; seeded & diced | |
| 1 | tablespoon | Honey |
| 1 | tablespoon | Dark brown sugar |
| 1½ | tablespoon | Red wine vinegar |
| ½ | teaspoon | Cayenne pepper |
| ⅛ | cup | Garlic; chopped |
| ⅛ | cup | Olive oil |
Directions
ADOBO MARINADE
THIS RECIPE IS HALVED ALREADY (most the ingredients except the honey and brown sugar)
Puree the marinade ingredients in a food processor. May be prepared 2 days ahead. Refrigerate until use.
Makes 1-½ cups marinade.
Make marinade and pour over the pork chops. Marinate, in refrigerator, for 8 hours or overnight.*
½ hour before cooking, remove chops from refrigerator and let sit. When ready to cook, preheat GF Grill. When hot, place chops on grill. Cover and cook for 5 minutes. When 5 minutes is up, remove from grill. Unplug it.
Heat leftover marinade until simmering. Pour some over chops when plating.
Serve with rice pilaf, potatoes, &/or salad.
NOTES : * I did not marinate overnight and it was quite tasty just not as intense.
Recipe by: Bobby Flay/Risa Golding - adapted from Bold American Food Posted to CHILE-HEADS DIGEST by RST G <synapse7@...> on Jun 20, 1999, converted by MM_Buster v2.0l.