Loin Chops Marinated gone Adobo Sauce

Loin Chops Marinated following Adobo Sauce taking into consideration Porterhouse (bone-in Loin) Pork Chops, Ancho Chile Pepper, Mexican Oregano, Salt, Vegetable Oil, Garlic, Apple Cider Vinegar

The ingredient of Loin Chops Marinated gone Adobo Sauce

1. 6 porterhouse (bone-in loin) pork chops 1/2-inch thick
2. 3 ancho chile pepper
3. 1/4 teaspoon Mexican oregano
4. 2 teaspoons salt
5. 2 tablespoons vegetable oil
6. 3 cloves garlic minced
7. 1/3 cup apple cider vinegar

The instruction how to make Loin Chops Marinated gone Adobo Sauce

1. Toast ancho chiles lightly in a skillet or on a griddle or comal, turning them occasionally so that they do not burn. Remove stems and seeds. Grind the chiles in a spice grinder or in a mortar with pestle until completely pulverized. Mix chile paste with oregano, salt, oil, garlic and vinegar.
2. Spread chile paste on entire surface of pork chops. Transfer chops to a large resealable plastic bag; seal and refrigerate 8 hours or overnight.
3. Grill pork chops over medium-hot coals 3 to 4 minutes on each side or until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve chops with warm corn tortillas, if desired.

Nutritions of Loin Chops Marinated gone Adobo Sauce