Serves 6
Ingredients:
12 6-ounce bone-in pork loin chops
Adobo Rub:
2 tablespoons kosher salt
1-1/2 tablespoons brown sugar
2 teaspoons oregano
1 tablespoon fresh garlic, minced
2 teaspoons cracked black pepper
2 teaspoons ground cumin
2 tablespoons olive oil
Tropical Barbeque Sauce:
1-1⁄2 cups rich pork stock
2 tablespoons onions, minced
2 teaspoons garlic, minced
1⁄4 cup guava paste (found in Latin markets)
1 tablespoon tamarind paste (found in Indian or Oriental markets)
Procedure:
Combine Adobo Rub ingredients and rub into pork chops. Allow to marinate overnight. Grill pork chops on a hot grill to 150ºF internally. Allow to rest while carrying over temperature to 160ºF internally. Combine all tropical barbeque sauce ingredients and cook until onions are soft. Purée mixture until smooth in a blender.
Recipe Type: AuthenticIngredients:
12 6-ounce bone-in pork loin chops
Adobo Rub:
2 tablespoons kosher salt
1-1/2 tablespoons brown sugar
2 teaspoons oregano
1 tablespoon fresh garlic, minced
2 teaspoons cracked black pepper
2 teaspoons ground cumin
2 tablespoons olive oil
Tropical Barbeque Sauce:
1-1⁄2 cups rich pork stock
2 tablespoons onions, minced
2 teaspoons garlic, minced
1⁄4 cup guava paste (found in Latin markets)
1 tablespoon tamarind paste (found in Indian or Oriental markets)
Procedure:
Combine Adobo Rub ingredients and rub into pork chops. Allow to marinate overnight. Grill pork chops on a hot grill to 150ºF internally. Allow to rest while carrying over temperature to 160ºF internally. Combine all tropical barbeque sauce ingredients and cook until onions are soft. Purée mixture until smooth in a blender.
Recipe Author: Executive Chef Bob Burns
Restaurant: Columbus Country Club, Columbus
Source: http://www.ohioproud.org/ohioproud/recipes/grilledporkchops.pdf