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Adobo pork chops with garlic citrus mojo and rice
4 bone-in 1-inch thick pork chops, about 3 ½ lbs. total
¼ cup + 1 Tbsp. olive oil
4 canned chipotle chiles, stemmed, seeded and chopped
2 Tbsps. chopped fresh oregano (reserve sprigs for garnish)
6 cloves garlic, 4 chopped and 2 left whole
¼ cup cider vinegar,
Juice of 1 each: grapefruit, lime and orange
1 Tbsp. Cointreau
1 poblano pepper
1 small white onion, roughly chopped, about ¼ cup
2 Tbsps. chopped fresh cilantro
1 ½ cups rice
¼ cup almonds, toasted and crushed
1. Marinate pork chops in mixture of olive oil, chipotle, oregano and garlic, cider vinegar and salt.
2. Make mojo: heat olive oil in sauté pan and toast chopped garlic. Stir in juices and Cointreau.
3. Roast a whole poblano until tender and skin blisters. Remove skin, stem and seeds.
4. For the rice: puree roasted poblano with onion, garlic and cilantro. Add puree and rice to 3 cups boiling water. Cover pot, simmer and cook about 20 minutes or until water is absorbed and rice is cooked. Toss in almonds.
5. Grill pork chops to desired doneness. Spoon rice onto plate, serve mojo drizzled over chops. Garnish with fresh oregano.