Adobo Pork Chops is a simple pork adobo variation using one of the most favorite pork cuts: pork chops. This adobo pork chops recipe has a mild favor and is best eaten with — what else, but rice. As far as I am concerned, rice is still the best side dish for adobo dishes with sauce. However, bread or other sides will prove worthy depending on special situations, but not this one. In fact, this will do good with steamed white rice, garlic fried rice (or sinangag), and even yang chow fried rice. Sometimes, I like it too with brown rice.
This Adobo Pork Chops recipe tastes really good. I am not saying that this is the best pork adobo recipe around, but it simplicity and ease in preparation will make you like this recipe above the rest. The best thing about this Adobo Pork Chops is that it makes use of pork chops, which is probably one of your favorite pork cuts. I personally love pork chops and use it in most of the dishes that I make. Do you love pork chops too?
Everytime I cook Adobo Pork Chops, I see to it that I prepare more than what I need — so this means I have lots of leftovers. Why? Adobo is something that you can keep in the fridge for at least a few days. This means that I can heat-up some adobo pork chops left over when I am too busy to cook or too lazy to do anything for dinner.
This Adobo Pork Chops is really awesome. Try this recipe today!
Adobo Pork Chops
Ingredients
- 2 lbs. pork chops
- 4 tablespoons dark soy sauce
- 5 cloves garlic crushed
- 3 tablespoons white or cane vinegar
- 2 teaspoons whole peppercorn
- 4 to 5 pieces dried bay leaves
- 1 cup water
- salt to taste if necessary
- 3 tablespoons cooking oil
Instructions
- Heat cooking oil in a wide and deep pan.
- Once the oil is hot, pan fry the pork chops turning them over once each side turns light to medium brown (this will take around 3 to 5 minutes per side depending on the thickness of your pork chops).
- Put-in the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown (2 to 3 minutes).
- Pour-in water and soy sauce. Bring to a boil.
- Cover and simmer until the liquid reduces to half (around 40 to 50 minutes). You can add more water if needed.
- Pour-in the vinegar. Let the liquid boil. Stir and continue to cook (uncovered) for 10 minutes.
- Add salt if needed. The soy sauce alone gives this dish enough saltiness. You can add salt according to your preference.
- Serve with steamed white rice.
- Share and enjoy!
Michele says
Thank you! I made this tonight and it was perfect. Just like my Mom’s!
ayie says
what to do with plenty of pork fats that i remove from the meat? Please give me an advice on this. Or do you have a recipe for pork fats only? thank you and more power po. God bless!
Vanjo Merano says
Ayie, you can cook the fats to extract oil and use the oils to cook other dishes. I do not have a recipe that solely deals with fats.
Gary says
This was excellent! very good flavors and the porkchops were tender and tasty. thank you for this recipe.