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Chocolate Adobo Rubbed Pork Chops

A recipe for pork chops with chocolate and adobo

You can find this recipe at El Restaurante

Recipe by Chef Richard Sandoval; courtesy of Nestlé USA

(www.elmejornido.com/en/recipes/chocolate-adobo-rubbed-pork-chops-146091)

Makes 8 servings


The Chocolate Abuelita Demi-Glace:

 2 tablespoons canola oil

 1 cup chopped white onion

 2 cloves garlic, chopped

 1 pasilla chile, seeded and chopped

 2 tablespoons grated piloncillo (or brown sugar)

 1/3 cup red wine vinegar

 1 quart beef stock

 3 tablespoons Nestlé Abuelita Granulated Chocolate Drink Mix

 1-1/2  teaspoons granulated chicken flavor bouillon

Heat oil in medium pot over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes. Add chile; cook, stirring occasionally, for 5 minutes. Add piloncillo; cook for 3 minutes or until slightly caramelized. Add vinegar; cook, stirring occasionally, for 10 to 15 minutes or until reduced by half. Add beef stock, Abuelita chocolate and bouillon. Increase heat to high; bring to a boil. Reduce heat to medium; cook for 35 to 45 minutes or until reduced by half.


The Chocolate Abuelita Adobo Rub

6 tablespoons Nestlé Abuelita Granulated Chocolate Drink Mix

4 tablespoons espresso coffee powder

4 tablespoons paprika

1 tablespoon granulated chicken flavor bouillon

8 (about 4 pounds total) bone-in pork chops (or lamb chops)

1 tablespoon canola oil

Combine Abuelita chocolate, espresso powder, paprika and bouillon in medium bowl. Store in an airtight container or keep in the freezer in a sealable plastic bag. Season pork chops aggressively with adobo rub; rub lightly with oil. Preheat a gas or charcoal grill (a grill pan can be used as well) to high heat; place the chops on the grill. Grill for 5 to 7 minutes (depending on the size), turning occasionally to ensure that they do not burn. Place chops on plate; ladle 2 tablespoons glaze over each pork chop.

 

El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website www.elrestaurante.com.

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or kfurore@restmex.com.

For advertising information, please contact publisher Ed Avis at edavis@restmex.com or 708-218-7755.

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