Cuban Pork Adobo Chops
- TOTAL PREP TIME20 minutes
- DEGREE OF DIFFICULTYEasy
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- 6 New York (top loin) pork chops 3/4-inch thick
- 1 cup lime juice
- 4 cloves garlic minced
- 1 1/2 teaspoon ground cumin
- 3/4 to 1 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for grill grate
Adobo is a simple way to add tons of flavor to meat, without a ton of extra work! This Cuban pork chop dish includes a homemade Adobo recipe that can be used on a variety of meats, although we’re partial to the pork chops. If you’re in need of a unique and flavorful pork chop recipe, this may just be the one for you!
In a small bowl whisk together lime juice, garlic, cumin, salt, and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
Our farm is a diversified farm, like many farms here in Kansas, and we raise pigs and cattle and grow corn, wheat, and alfalfa. We enjoy our rural lifestyle and we are proud to raise food for your family and ours.
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