Pork Chop Adobo With Garlic Rice Food

TRADITIONAL ADOBO (PORK IN VINEGAR AND SOY SAUCE)

Steps:

• Combine all ingredients except cooking oil in a pot and let stand for at least 30 minutes.
• Simmer covered for 1 hour or until meat is tender.
• Drain and reserve the sauce.
• Heat cooking oil in a skillet.
• Brown meat on all sides.
• Transfer to a serving dish.
• Pour off all remaining oil from skillet.
• Add reserved sauce and cook for a minute or two scraping all browned bits sticking to pan.
• Pour sauce over meat and serve.

PORK CHOPS WITH GARDEN RICE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season pork chops with salt, pepper, and paprika. Heat the oil in a skillet over medium heat. Saute the garlic about 1 minute, then brown pork chops about 2 minutes on each side.
• In a pot, bring the vegetable broth and rice to a boil. Mix in the Italian-style diced tomatoes, green bell pepper, orange bell pepper, green onions, and mushrooms, and cook about 5 minutes, until heated through. Transfer to a 9x13 inch baking dish. Arrange the pork chops over the rice and vegetables.
• Cover, and bake 1 hour in the preheated oven, or until rice and vegetables are tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).

ADOBO PORK CHOPS

Steps:

• Trim fat from pork chops.
• Place chops in a plastic bag set in a shallow dish.
• Combine remaining ingredients and pour over chops in bag.
• Marinate in the refrigerator for 2 to 24 hours, turning occasionally.
• Drain chops, discarding marinade.
• Grill over medium heart about 12 to 15 minutes until chops are done, turning once halfway through grilling.