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April 4, 2013

Adobo Pork Chops

Just a pinch of spices like cumin, chili powder, cinnamon, and oregano can turn a simple meal into a delicious disease fighter.

image by Andy Lyons

Adobo Pork Chops

6 3/4-inch-thick boneless pork loin chops (1 1/2 to 1 3/4 pounds total)
2 Tablespoons packed brown sugar
2 Tablespoons olive oil
2 Tablespoons orange juice
2 Tablespoons snipped fresh cilantro
1 Tablespoon red-wine or cider vinegar
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3 garlic cloves, minced
Cooking spray

Trim fat and place chops in a resealable plastic bag set in a shallow dish.

In a small bowl, whisk together remaining ingredients. Pour marinade into bag over chops, seal bag, and turn to coat chops.

Place bag in refrigerator at least 2 hours, turning occasionally. Discard marinade.

Lightly coat a grill pan with cooking spray. Cook chops over medium heat 12 to 15 minutes, or until juices run clear, turning once.

Yields 6 servings.

MF&L Staff at Maine Food & Lifestyle magazine.


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