Grilled Adobo Pork

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
The word adobo comes from the Spanish verb adobar, meaning "to season or marinate" - usually in a tangy, vinegary sauce. Serve this pork alongside steamed long-grain rice mixed with corn and cilantro.
== Ingredients ==
* Cooking spray
* 3 ancho chiles
* 1 garlic clove
* 1/4 small onion, peeled
* 1 cup fat-free, less-sodium chicken broth
* 1/4 teaspoon ground oregano
* 1/4 teaspoon freshly ground black pepper
* 1/8 teaspoon ground cumin
* Dash of ground allspice
* 2 tablespoons cider vinegar, divided
* 1/2 teaspoon brown sugar
* 1/4 teaspoon salt
* 4 (6-ounce) bone-in center-cut pork chops (about 1/2 inch thick), trimmed
* 2 tablespoons fresh orange juice
* 1 tablespoon fresh lime juice
== Directions ==
# Heat a large skillet coated with cooking spray over medium heat.
# Remove stems and seeds from chiles.
# Tear chiles into large pieces; place in skillet.
# Cook 15 seconds or until thoroughly heated, turning pieces occasionally (be careful not to burn chiles); remove from pan.
# Add garlic and onion to pan; cook 5 minutes or until browned, turning frequently.
# Combine chiles, garlic, onion, broth, and next 4 ingredients in a small saucepan over medium heat.
# Stir in 1 tablespoon vinegar.
# Bring to a simmer; cook 5 minutes or until chiles are soft.
# Remove from heat; cool slightly.
# Place half of chile mixture in a blender; process until smooth.
# Pour puréed mixture into a small bowl; repeat procedure with remaining chile mixture.
# Heat skillet coated with cooking spray over medium-high heat.
# Add chile mixture; cook 5 minutes, stirring constantly.
# Remove from heat; stir in sugar and salt.
# Cool completely.
# Combine 1/2 cup chile mixture and 1 tablespoon vinegar in a large zip-top plastic bag.
# Add pork to bag; seal bag.
# Marinate in refrigerator 8 hours or overnight, turning bag occasionally.
# Combine remaining chile mixture, orange juice, and lime juice; cover and refrigerate.
# Prepare grill.
# Place orange juice mixture in a small saucepan; cook over medium heat 5 minutes or until thoroughly heated.
# Remove pork from bag, reserving marinade.
# Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until thermometer registers 160° (slightly pink), basting frequently with reserved marinade.
# Remove from heat; top with warm juice mixture.
Yield: 4 servings (serving size: 1 pork chop and about 1 1/2 tablespoons sauce)
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:Healthy Recipes
Category:Healthy Main Dishes
Category:Grilled Recipes
Category:Mexican Recipes
Category:Mexican Meat Dishes
Category:Mexican Main Dishes
Category:Main Dish Meat Recipes
Category:Main Dish Recipes
Category:Cooking spray Recipes
Category:Ancho chile Recipes
Category:Garlic Recipes
Category:Garlic cloves Recipes
Category:Onion Recipes
Category:Chicken stock and broth Recipes
Category:Stock and broth Recipes
Category:Oregano Recipes
Category:Pepper Recipes
Category:Black pepper Recipes
Category:Cumin Recipes
Category:Ground cumin Recipes
Category:Ground allspice Recipes
Category:Allspice Recipes
Category:Cider vinegar Recipes
Category:Vinegar Recipes
Category:Brown sugar Recipes
Category:Salt Recipes
Category:Pork Recipes
Category:Pork chop Recipes
Category:Orange juice Recipes
Category:Lime juice Recipes
Category:Barbecue Recipes