I would like to sincerely apologize to my loyal Justice Is Served readers (ummm...yeah, that would be my mom and Angie, but whatevs) for the lack of posts the past couple weeks. I've been crazy busy with my stoooooooooopid day job, but unfortunately lawyering pays the bills; cooking and blogging, alas, does not.
Anyway, I got this recipe from my good friend RSB, who got it from Smitten Kitchen, aka internet food porn. If you haven't checked out the smitten kitchen blog, you must: http://smittenkitchen.com. I have a sick girl crush on the author.
These chops are spicy and delicious! Perfect with a big salad and either roasted potatoes or rice and beans. The recipe is below, with my notes in parentheses.
Pork Chops Adobado - serves 4
4 boneless pork chops
3-5 cloves of garlic, minced (I thought 5 was perfect)
1 tbsp. paprika
1 tbsp. oregano (I didn't have oregano...WTF...so I used a spice blend that listed oregano as the primary ingredient. I couldn't tell)
1 tsp. cumin
1 tsp. fresh ground pepper (I used my Penzey's cayenne-black pepper blend)
1 tsp. salt (I think this is entirely unnecessary)
2 tbsp. olive oil (I used just over 1 tbsp.)
Heat olive oil, garlic and oregano in a small skillet over medium heat until fragrant, about 2 minutes.
Add the other spices, stir and remove from heat. Allow to cool slightly.
Place pork chops in a baking dish and pour spice rub over the top. Rub into chops, flip them over and get a little rub on the bottom of the dish, and use that to rub into the bottom of the chops. Put in the fridge and let marinate for at least an hour.
Remove from fridge and let come up to room temperature for about 20 minutes. Preheat broiler or grill. Cook chops for about 4-5 minutes on each side, no longer. If using the broiler, make sure the oven rack is in the middle position to avoid the taste of burned garlic.