Pork chops in Mexican Adobo from Diana Henry

We do not eat meat very often. If we do, I want to know where the meat comes from. I like the meat from Hof Steffen, they have their own animals within a small radius. Although this not an organic farm, it’s local and the ways are short. Normally I buy at the stall on the weekly market(s), but I was late and had to go by bike to the shop, where

©Ladengeschäft Steffen Holtenauer Str. (2)

I bought these wonderful thick pork chops.

©3 pork chops, bone in for Pork chops in Mexican Adobo from Diana Henry

After a night marinating in the adobo from my stocked pantry I served the

Pork chops in Mexican Adobo with Guacamole and Rice

©Pork chops in Mexican Adobo with guacamole, rice and salad

although my remaining gentlemen are not very fond of guacamole, they enjoyed this meal as a special weekend supper.

Pork chops in Mexican Adobo from Diana Henry

Yield: serves 3

©Pork chops in Mexican Adobo

Pork chops marinated with Diany Henrys version of adobo, the Mexican Chili paste.

Ingredients:

INSTRUCTIONS

  1. Spread about 65 ml of the adobo over the chops and keep the rest in the fridge for another dish. Leave to marinate, ideally overnight (in the fridge) but for 30 minutes at least.
    ©Pork chops in Mexican Adobo from Diana Henry ready to marinate
    Let them come up to room temperature if you’ve had them in the fridge.
  2. Place in a roasting-tin and cook for 20 minutes (it wasn’t done, so I left it 10 minutes longer) in an oven preheated to 190°C/375°F/gas mark 5, covering with foil after 15 minutes. Transfer the meat to a warm serving dish and spoon the juices over the top. Scatter with the coriander and serve with guacamole or avocado salsa, wedges of lime, green salad and boiled rice.

total time: 3 minutes
preparation time: minutes
cooking/baking time: 30 minutes

 
 
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6 thoughts on “Pork chops in Mexican Adobo from Diana Henry

  1. Zosia

    The chops look gorgeous! I never thought to use adobo as a marinade but it is perfect, isn’t it, with all of those flavouring agents and meat tenderizers (vinegars).

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  2. Pingback: Rezepte von Diana Henry - kuechenlatein.com

  3. Pingback: Ossobuco - Rinderbeinscheiben in Rotwein aus dem SlowCooker - kuechenlatein.com

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