Grilled Adobo Pork
You can never have too many main course recipes, so give Grilled Adobo Pork a try. This gluten free and dairy free recipe serves 4. One portion of this dish contains approximately 40g of protein, 14g of fat, and a total of 365 calories. Head to the store and pick up ground oregano, center-cut pork chops, cider vinegar, and a few other things to make it today. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Heat a large skillet coated with cooking spray over medium heat.
Remove stems and seeds from chiles. Tear chiles into large pieces; place in skillet. Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan.
Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.
Combine chiles, garlic, onion, broth, and next 4 ingredients (broth through allspice) in a small saucepan over medium heat. Stir in 1 tablespoon vinegar. Bring to a simmer; cook 5 minutes or until chiles are soft.
Remove from heat; cool slightly.
Place half of chile mixture in a blender; process until smooth.
Pour pured mixture into a small bowl; repeat procedure with remaining chile mixture.
Heat skillet coated with cooking spray over medium-high heat.
Add chile mixture; cook 5 minutes, stirring constantly.
Remove from heat; stir in sugar and salt. Cool completely.
Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag.
Add the pork chops to bag; seal bag. Marinate pork in refrigerator 8 hours or overnight, turning bag occasionally.
Combine remaining chile mixture with orange juice and lime juice; cover and refrigerate.
Place the reserved sauce in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
Remove pork from bag, reserving marinade.
Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160 (slightly pink), basting frequently with reserved marinade.
Remove from heat; top with warm sauce.