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Adobo Pork Chops filipino, pork, lamb, grains, mushrooms 8 pork chops -- 1/2 thick 2 cloves garlic, smashed and 1 chopped 1 tablespoon onion chopped 1 juice of one lemon 1/4 cup soy sauce Adobo can be made with pork or chicken or a mixture of the two. Most home cooks use pork butt cut into bite-sized chunks and stewed. Nick Mendoza, chef/owner of the Banaue Restaurant in Daly City, California, likes to use pork chops because they are more tender and cook quickly. He leaves out the traditional bay leaf and peppercorn and substitutes lemon juice for vinegar. Pour just enough cooking oil into a large skillet to coat the bottom. Heat the oil and sear the pork chops, approximately 3 minutes per side. Add garlic and brown lightly. Add onions, lemon juice, garlic and soy sauce, turn heat down and cover. Simmer for 5 minutes. Reduce the sauce as much as you like. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice. Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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