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
I bought these wonderful thick pork chops.
After a night marinating in the adobo from my stocked pantry I served the
Pork chops in Mexican Adobo with Guacamole and Rice
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 marinated with Diany Henrys version of adobo, the Mexican Chili paste.
modified by Ulrike Westphal from:
total time: 45 minutes
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** 27.11.2022 https:////dianahenry.co.uk/recipes/mexican-adobo-recipe/ no longer available
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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).
What an awesome dinner and a great use of your adobo. I would be happy to eat up your gentlemen’s share of the guacamole too! ;-)
Oh wow, what a scrumptious dinner! Looks so good! And with homemade adobo sauce, even better!
This is a great use for the adobo sauce you made. I don’t eat a lot of meat either, but I do have a weakness for a good pork chop as long as I know where it comes from.
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