Grilled Giant Pork Chops with Adobo Paste

4.4(33)

The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.

by Epicurious·published 2007-05-17

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Servings

Makes 4 servings

Total time

35 min

Calories / serving

—

Ingredients (11)

serves

2 1/2 tablespoons olive oilolive-oil
2 tablespoons paprika (not hot)paprika
1 1/2 tablespoons dried oregano, crumbledoregano
1 tablespoon minced garlicgarlic
1 1/2 teaspoons ground cumincumin
1 1/2 teaspoons dried hot red-pepper flakes
1 1/2 teaspoons finely grated fresh lime zestlime
1 1/2 teaspoons kosher saltsalt
1/4 teaspoon black pepperpepper
4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each)
a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Instructions (4 steps)

01Prepare grill for direct-heat cooking with medium-hot charcoal.
02Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
03Oil grill rack, then grill chops over coals, turning over occasionally and moving around if flare-ups occur, until browned, 2 to 3 minutes total.

04Move chops to area with no coals underneath, then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145°F, 8 to 10 minutes. Transfer to a platter and let stand 5 minutes before serving.

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Not rich — missing servings, total time, or calories.