Adobo Pork Chops

I usually make Adobo Pork Chops when I find pork chops at the Asian store with some fat and skin still attached. I also grab the leaner pork chops from Costco or Sam’s Club when they go on sale. Made with whole pork chops instead of the usual pork belly, Adobo Pork Chops has the soy sauce, vinegar, and garlic flavor that pork adobo is known for.

When I bring home a pack, I usually make either this or pork chop bistek. Pork chops can come out dry or tough if you cook them too fast. I brown them first, then simmer them over low heat until the meat is tender and the sauce has reduced. I also cook more than I need because adobo keeps well and is easy to reheat the next day.

The one part to watch is the vinegar. I add it near the end and let it boil before stirring. This helps mellow the sharp raw taste while keeping the adobo sour.

What is Adobo Pork Chops?

Adobo Pork Chops is a Filipino dish made by simmering pork chops in soy sauce, vinegar, garlic, peppercorns, and bay leaves until tender. Adobo can be made with pork belly, chicken, ribs, pork shoulder, and other cuts. Pork chops cook a little faster, and each person gets a whole chop.

The word adobo came from the Spanish word adobar, which means to marinate. The name became associated with Filipino dishes cooked with vinegar, garlic, and other seasonings. If you have seen Mexican adobo, that one usually uses chiles and spices, so it is different from Filipino adobo. This version has no chiles, only the tangy, garlicky sauce that adobo is known for. I serve it with plenty of hot rice.

Ingredients

• Pork chops – Bone-in chops about three quarters of an inch thick work best. I prefer ones with some fat and skin left on, but leaner chops also work if you watch the cooking time.
• Soy sauce – Gives the dish its color and most of its salt.
• Garlic – Crush the cloves so they soften into the sauce as it cooks.
• Vinegar – Cane vinegar is my first choice, but white vinegar also works.
• Whole peppercorns – Use them whole, not ground, so the pepper flavor comes through the sauce as it cooks.
• Dried bay leaves – Two or three are enough. Take them out before serving.
• Water – Just enough to braise the chops. Add more if the pan dries out too soon.
• Salt – Optional. The soy sauce is already salty, so taste the sauce before adding more.
• Cooking oil – For browning. Any neutral oil works.

This Adobo Pork Chops recipe cooks in one pan. You can also try this slow cooker pork adobo when you prefer that method.

1. Heat the oil in a wide, deep pan over medium-high heat.
2. Pan-fry the pork chops until both sides are light to medium brown, about 3 to 5 minutes per side.

Give them room in the pan so they brown instead of steam.

1. Add the crushed garlic, peppercorns, and bay leaves. Cook for 2 to 3 minutes, until the garlic is light brown.
2. Pour in the water and soy sauce and bring to a boil.
3. Lower the heat, cover, and simmer until the pork is tender and the liquid reduces by about half, around 40 to 50 minutes for thicker bone-in chops. Check leaner or boneless chops sooner.
4. Add a splash more water along the way if the pan runs dry before the chops are tender.

Whole pork chops are safe at 145°F after a three-minute rest. These cook longer because the goal here is tender meat and a reduced sauce.

1. Pour in the vinegar and let it come back to a boil without stirring.
2. Once it boils, stir and cook uncovered for about 10 minutes to mellow the vinegar and thicken the sauce.
3. Taste and add salt only if it needs it.
4. Serve hot with rice.

What to Serve with Adobo Pork Chops

• Steamed white rice – This is what I serve with it most of the time. Spoon the sauce over the rice.
• Garlic Fried Rice – The toasted garlic works well with the adobo sauce.
• Yang Chow Fried Rice – Serve this instead of plain rice when you want fried rice on the side.
• Sliced tomatoes – The fresh tomatoes help balance the salty adobo sauce.
• Brown rice – I sometimes use brown rice instead.

Storage

• Refrigerator – Cool the adobo pork chops, then store them in an airtight container in the fridge for up to 4 days. Keep the chops sitting in the sauce so the meat stays moist.
• Freezer – Adobo freezes well, which is a good reason to cook a double batch. Cool it completely first, then transfer to an airtight container or freezer bag, leaving a little space at the top since the sauce expands as it freezes. It keeps for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating – Warm the chops gently in a pan over low to medium heat, adding a splash of water to loosen the sauce if it thickened in the fridge. Avoid a hard boil, which can toughen the meat. For a single serving, the microwave works fine: cover loosely and heat in short bursts, stirring once so it warms through evenly.

More Pork Recipes

• Spicy Pork Adobo – Pork adobo cooked with chili for added heat.
• Lechon Kawali – Pork belly boiled until tender, then deep-fried until crisp.
• Chicken and Pork Adobo – Chicken and pork cooked together in the same adobo sauce.
• Pork Adobo with Potato – Potatoes cook in the adobo sauce along with the pork.
• Sprite Pork Adobo – A sweeter version made with lemon-lime soda.

• Pork chops – Pork belly or pork shoulder can also be used. Cut the meat into chunks and simmer until tender.
• Dark soy sauce – Regular soy sauce is fine. The sauce just comes out a bit lighter.
• Cane or white vinegar – Cane vinegar and white vinegar are the best choices here. Balsamic will change the flavor too much, while apple cider vinegar gives the sauce a slightly sweeter taste.
• Whole peppercorns – Cracked black pepper works if needed, but start with a smaller amount because it tastes stronger throughout the sauce.

Give this Adobo Pork Chops recipe a try and serve it with hot rice. Cook a few extra chops if you want leftovers for the next day.