Grilled Adobo Pork

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

The word adobo comes from the Spanish verb adobar, meaning "to season or marinate" - usually in a tangy, vinegary sauce. Serve this pork alongside steamed long-grain rice mixed with corn and cilantro.

Ingredients

• Cooking spray
• 3 ancho chiles
• 1 garlic clove
• 1/4 small onion, peeled
• 1 cup fat-free, less-sodium chicken broth
• 1/4 teaspoon ground oregano
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon ground cumin
• Dash of ground allspice
• 2 tablespoons cider vinegar, divided
• 1/2 teaspoon brown sugar
• 1/4 teaspoon salt
• 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
• 2 tablespoons fresh orange juice
• 1 tablespoon fresh lime juice

Directions

1. Heat a large skillet coated with cooking spray over medium heat.
2. Remove stems and seeds from chiles.
3. Tear chiles into large pieces; place in skillet.
4. Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan.
5. Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.
6. Combine chiles, garlic, onion, broth, and next 4 ingredients in a small saucepan over medium heat.
7. Stir in 1 tablespoon vinegar.
8. Bring to a simmer; cook 5 minutes or until chiles are soft.
9. Remove from heat; cool slightly.
10. Place half of chile mixture in a blender; process until smooth.
11. Pour puréed mixture into a small bowl; repeat procedure with remaining chile mixture.
12. Heat skillet coated with cooking spray over medium-high heat.
13. Add chile mixture; cook 5 minutes, stirring constantly.
14. Remove from heat; stir in sugar and salt.
15. Cool completely.
16. Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag.
17. Add pork to bag; seal bag.
18. Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
19. Combine remaining chile mixture, orange juice, and lime juice; cover and refrigerate.
20. Prepare grill.
21. Place orange juice mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
22. Remove pork from bag, reserving marinade.
23. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160° (slightly pink), basting frequently with reserved marinade.
24. Remove from heat; top with warm juice mixture.

Yield: 4 servings (serving size: 1 pork chop and about 1 1/2 tablespoons sauce)