Adobo Pork Chops
This is one of the dishes my family love to have once in a while for dinner. Sometimes I eliminate garlic powder. It tastes just as good! Depending on the people who eat the chops, if they dislike garlic, then I won't add it. Personally I think that salt is unnecessary because I enjoy food with little or no sodium but it really depends on the person cooking. Be my guest if you want to add salt on it. If you do, keep in mind to only add one fourth since the adobo is salty enough.
- six boneless pork loin chops
- 1/4 tsp. salt
- 2 tsp. adobo
- canola oil
- 1/4 tsp. garlic powder
- Trim fat from chops. In a large plate, pour the salt, adobo, and garlic powder onto the chops. Remember to add the seasoning to both sides of the chops. Use aluminum foil to cover the top of the plate, and place the plate in refrigerator for 2 hours.
- Two hours later, take the plate out from the refrigerator. Heat the pan, pour canola oil into the pan. Wait until the oil is heated to place the chops into the pan. After putting the chops into the pan, close the lid for approximately 4 minutes. When it is up to 4 minutes, turn the chops over, close the lid again, and wait for another 4 minutes. Once you see the chops getting a brownish color, wait another 3 minutes to serve.