Adobo Pork Chops

4.84 from 6 votes

Adobo Pork Chops is a simple Filipino pork adobo that uses pork chops instead of the usual pork belly. The chops are browned, then simmered in soy sauce, vinegar, garlic, peppercorns, and bay leaves until tender, with a savory, lightly tangy sauce that is best spooned over hot rice.

Prep Time10

Cook Time1

Total Time1 10

Course: Dinner, Main Course, Pork

Cuisine: Asian, Filipino, Philippine

Keyword: adobo, adobo pork chops, comfort food, Filipino adobo pork chops, Filipino pork chop adobo, one-pot, pork chop adobo, pork chop adobo recipe, Savory

Servings: people

Calories: 472kcal

Author: Vanjo Merano

Cost: $

Ingredients

2 lbs pork chops
4 tablespoons Soy sauce
5 cloves garlic crushed
3 tablespoons cane vinegar
2 teaspoons whole peppercorn
4-5 pieces dried bay leaves
1 cup water
salt to taste, if necessary
3 tablespoons cooking oil

US Customary - Metric

Instructions

Heat the cooking oil in a wide, deep pan over medium-high heat.
3 tablespoons cooking oil
Once the oil is hot, pan-fry the pork chops, turning them over once each side turns light to medium brown. This takes about 3 to 5 minutes per side, depending on the thickness of the chops.
2 lbs pork chops
Add the garlic, peppercorns, and bay leaves. Continue to cook until the garlic turns light brown, about 2 to 3 minutes.
5 cloves garlic, 2 teaspoons whole peppercorn, 4-5 pieces dried bay leaves
Pour in the water and soy sauce, then bring to a boil.
1 cup water, 4 tablespoons Soy sauce
Cover and simmer until the liquid reduces to half, around 40 to 50 minutes. Add more water if needed.
1 cup water
Pour in the vinegar and let the liquid boil. Stir, then continue to cook uncovered for 10 minutes.
3 tablespoons cane vinegar
Add salt if needed. The soy sauce alone gives this dish enough saltiness, so adjust according to your preference.
salt
Serve with steamed white rice. Share and enjoy!

Notes

Soy sauce and vinegar – For the most traditional flavor, reach for Filipino pantry brands such as Silver Swan soy sauce and Datu Puti cane vinegar.

Doubling the recipe – When cooking a larger batch, brown the chops in batches so they sear instead of steam, then simmer everything together in one pan.

Make ahead – You can brown the chops earlier in the day and refrigerate them, then simmer with the sauce closer to serving time.

Pan choice – A wide, heavy pan or Dutch oven keeps the chops in a single layer and holds a steady heat through the long simmer.

Nutrition