Adobo Pork Chops
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Adobo can be made with pork or chicken, or a combination of the two. Most home cooks use pork butt cut into bite-sized chunks and stewed. This recipe, from Nick Mendoza, uses 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.
8 pork chops, 1/2-inch thick
2 cloves garlic, smashed and chopped
1 tablespoon onion, chopped
Juice of 1 lemon
1/4 cup soy sauce
Pour just enough cooking oil into a large skillet to coat the bottom. Heat the oil and sear the pork chops, about 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 to your preference. Nick likes his adobo dry; others like it with plenty of sauce to go with their rice.