Herbed Adobo Pork Chops

[fuzzyred]

This week's recipe is from the Eating for Life section of the Better Homes and Gardens New Cookbook.


Ingredients
6 boneless pork loin chops, cut 3/4 inch thick (1 1/2 to 1 3/4 pounds total)
2 tablespoons packed brown sugar
2 tablespoons olive oil
2 tablespoons orange juice
2 tablespoons snipped fresh cilantro
1 tablespoon red wine vinegar or cider vinegar
2 teaspoons hot chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground red pepper (optional)
1/4 teaspoon ground cinnamon
3 cloves garlic, minced

Instructions
1. Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For marinade, in a small bowl combine brown sugar, oil, orange juice, cilantro, vinegar, chili powder, cumin, oregano, salt, red pepper (if desired), cinnamon, and garlic. Pour over chops; seal bag. Marinate in tje refrigerator for 2 to 24 hours, turning occasionally.
2. Drain chops, discarding marinade. For a charcoal grill, grill chops on the rack of an uncivered grill directly over medium coals for 12 to 15 minutesor until chops are done (160F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place chops on grill rack over heat. Cover and grill as above.)


Thoughts and Variations
I used boneless pork loin centre and rib chops, nine in the package totaling just under 2 pounds. I used cider vinegar, left out the red pepper because I had none, and added an extra clove of garlic because one was small. I don't have a grill, so I baked them in the oven instead. I lined a ceramic baking dish with parchment paper and put in 7 chops first because that was all that would fit. Based on a quick google search, I set my oven to 400°F (it's a gas oven) and popped them in for 8 minutes because it said 7 for each half inch of thickness and I had no idea how thick they were. They definitely didn't look done after 8 so I put them back in for another 5, and found myself wishing for a meat thermometer. They looked closer to done but I couldn't tell so I poked them (as you do) and they felt a little squishy still so I put them in for 3 more minutes. When they were pulled out, they looked and felt done, so I put them on a plate to rest and put the last two chops in for 16 minutes.

The pork chops were pretty tasty. I don't know if I really picked up all the flavours, but I definitely got heat from the chili (not too much), the garlic, and the cilantro. I'm not sure how I feel about cilantro; it has a very odd and hard to place taste for me. Not bad, just very different. All in all, the pork chops were juicy, not too chewy, and had a decent flavour. If I made them again, I'd definitely make a side dish to go with them, maybe rice or thick noodles?

Comments

[arthur_p_dent]

Suggestion 1: If you can’t grill it, fry it. Grilling and frying are similar cooking styles (both use direct heat and quicker cooking times), so you’ll get results closer to what the recipe intended. That being said, I can’t say I blame you for going the oven route - nine chops would be a lot to do on the stovetop.

Suggestion 2: Definitely use a meat thermometer - especially when cooking from someone else’s recipe. I’ve often found that the cooking times in recipes are nowhere close to what they should be, so I never take them at face value anymore.

Suggestion 3: Parsley is a good substitute for cilantro. I can’t stand cilantro - tastes like soap to me (which is quite common).

Suggestion 4: Side dishes for pork. For starches, wild rice and buttered egg noodles are good options. For veggies, I like peas and green beans.

Happy dining! =]

[fuzzyred]

Point 1: Plus, I'm more familiar with cooking things in the oven, and eating things that were made in the oven; I think my mom almost exclusively cooked pork chops in the oven when I was growing up. So I honestly didn't even really think about frying them, though you are probably right that the logistics wouldn't have been quite as easy.

Point 2: I still haven't acquired one (or I've misplaced it if I have) so I am basically going by looks, by cutting things, and occasionally by feel.

Point 3: I will take that into consideration. I don't use fresh herbs often because they usually go bad before I can use them all.

Point 4: Rice and noodles were they two I was thinking of. I could do veggies too, though probably not those ones, since I don't really like green beans and peas are just okay. I'd maybe do brown sugar baby carrots, or applesauce like my grandma, or possibly baked beans. Maybe broccoli too.

[arthur_p_dent]

1) If cooking isn’t entirely your “thing”, sticking with what you know is often the best course of action. And it sounds like it turned out well - there’s no arguing with results. =]

2) They’re cheap. Any dollar-type store should have them.

3) Dried herbs are the way to go, especially for marinades.

4) I forgot about brown sugar carrots. That would go very nicely. And if you like it, oven-roasted squash in the fall is great with pork.

And ALWAYS applesauce!

[fuzzyred]

Cooking is still new to me (or at least new enough), so I have a habit of finding a thing that works and sticking with it. I need to be in the right mood to experiment.

I'll keep that in mind next time I can go shopping.

Dried herbs certainly are more convenient.

Squash isn't something I usually have, though I liked it well enough when I've tried it before.

Applesauce is good, though I've yet to make it myself. I did make apple butter for a baking recipe though, and that was good :)

[arthur_p_dent]

Nothing wrong with being a creature of habit - I sometimes think my picture is next to the phrase “status quo” in the dictionary.
XD

[fuzzyred]

There's not, though sometimes stepping outside the comfort zone is a good thing.

[arthur_p_dent]

I certainly agree. It’s something I’ve been endeavouring to do more of the past couple years (still a work in process).

[fuzzyred]

I've learned life is a work in progress, and all you can do is try your best.