Adobo Pork Chops
This savory, tender Filipino pork chop dish simmered in a tangy soy sauce and vinegar marinade is the perfect comfort food that's ready in just about an hour!
Ingredients
- 2 lbs pork chops
- 4 tablespoons dark soy sauce
- 5 cloves garlic crushed
- 3 tablespoons white or cane vinegar
- 2 teaspoons whole peppercorn
- 4-5 pieces dried bay leaves
- 1 cup water
- Salt to taste if necessary
- 3 tablespoons cooking oil
Instructions
- Heat cooking oil in a wide and deep pan over medium-high heat.
- Pan fry the pork chops, turning once, until each side turns light to medium brown (about 3-5 minutes per side depending on thickness).
- Add the aromatics - garlic, peppercorns, and bay leaves. Continue cooking until the garlic turns light brown (2-3 minutes).
- Pour in water and soy sauce. Bring the mixture to a boil.
- Cover and simmer until the liquid reduces by half (approximately 40-50 minutes). Add more water if needed to maintain some sauce.
- Add vinegar and allow the liquid to come to a boil. Stir and continue to cook uncovered for 10 minutes.
- Taste and adjust seasoning if needed. The soy sauce typically provides enough saltiness, but you can add salt according to your preference.
- Serve hot with steamed white rice.
Tips from Lola's Kitchen
- For more flavor, marinate the pork chops in the soy sauce, vinegar, and garlic mixture for 1-3 hours before cooking.
- Brown the pork chops well for a deeper flavor profile in the finished dish.
- Don't rush the simmering process - the slow cooking is what makes the meat tender and the sauce flavorful.
- For a thicker sauce, remove the pork chops once they're tender and reduce the sauce further before returning the meat to the pan.
- Let the dish rest for 10-15 minutes after cooking to allow the flavors to fully develop.
Tried this recipe?Let us know how it was!