Filipino-American Pork Chops Adobo Style

There are certain “firsts” that just stick with you – first kiss, first dance and the first time you cooked for a boy. Yep, this is what I made, along with some green beans and sticky rice. My parents even let me set up a cozy table for two in the living room and kept my younger siblings out, although I can still hear the snickering – especially from Brother Dear. I sometimes think the reason God created little brothers in the first place is to torment big sisters.

True Filipino Pork Adobo is usually made with pork belly or a fatty pork roast that has been trimmed and cut into hunks. The cooking method is the same, it’s the cut of pork that makes this “American” rather than a true Filipino dish. Thin, center cut, or leaner pork chops work best. The flavor is wonderful. While some people prefer theirs with a thinner sauce (which is how I grew up eating them), for a more intense flavor, the sauce can be reduced much the same way a wine sauce is cooked down. It’s all a matter of personal preference and time.

Filipino-American Pork Chops Adobo Style
8 Thin Cut Pork Chops
Black Pepper to taste
1 Medium onion, cut into thick wedges
1 Yellow or Orange Bell Pepper, cored and sliced into thin strips
3/4 Cup Soy sauce
1/4 Cup Worcestershire Sauce
2 Tablespoons Red Wine Vinegar
1 Tablespoon Rice Vinegar
3/4 Cup Water
1 Bay leaf
3 Garlic Cloves, quartered
1 Green onion (optional), chopped for garnish if desired

Cut root end and top from onion, then peel outer skin. Cut onion in half lengthwise, thin into thick slivers. Set aside until ready to use.

Cut top from bell pepper. Core and wash inside and out. Cut bell pepper into long thin strips. Set aside until ready to use.

Season pork chops with fresh ground pepper. Brown pork on both sides in a large skillet over medium heat.

Add soy sauce, Worcestershire sauce, red wine vinegar and water to skillet. Bring to a boil. Reduce heat to simmer. Add bay leaf and garlic to pan. Place onion and bell pepper slices on top of pork chops.

Cover and simmer 30-45 minutes or until pork is tender. Remove and discard bay leaf. Remove pork chops from the pan and tent to keep warm.

Increase heat to medium and let the sauce reduce for a more intense flavor, about 15 to 20 minutes.

Place pork chops in a large serving dish or bowl with a high rim. Pour sauce over chops and serve. If desired, chop a little green onion for garnish just before serving.

Serve with sticky steamed rice.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.