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Chocolate Adobo Rubbed Pork Chops
A recipe for pork chops with chocolate and adobo

You can find this recipe at El Restaurante

Recipe by Chef Richard Sandoval; courtesy of Nestlé USA


Makes 8 servings

The Chocolate Abuelita Demi-Glace:

 2 tablespoons canola oil

 1 cup chopped white onion

 2 cloves garlic, chopped

 1 pasilla chile, seeded and chopped

 2 tablespoons grated piloncillo (or brown sugar)

 1/3 cup red wine vinegar

 1 quart beef stock

 3 tablespoons Nestlé Abuelita Granulated Chocolate Drink Mix

 1-1/2  teaspoons granulated chicken flavor bouillon

Heat oil in medium pot over medium heat. Add onion and garlic; cook, stirring frequently, for 2 to 3 minutes. Add chile; cook, stirring occasionally, for 5 minutes. Add piloncillo; cook for 3 minutes or until slightly caramelized. Add vinegar; cook, stirring occasionally, for 10 to 15 minutes or until reduced by half. Add beef stock, Abuelita chocolate and bouillon. Increase heat to high; bring to a boil. Reduce heat to medium; cook for 35 to 45 minutes or until reduced by half.

The Chocolate Abuelita Adobo Rub

6 tablespoons Nestlé Abuelita Granulated Chocolate Drink Mix

4 tablespoons espresso coffee powder

4 tablespoons paprika

1 tablespoon granulated chicken flavor bouillon

8 (about 4 pounds total) bone-in pork chops (or lamb chops)

1 tablespoon canola oil

Combine Abuelita chocolate, espresso powder, paprika and bouillon in medium bowl. Store in an airtight container or keep in the freezer in a sealable plastic bag. Season pork chops aggressively with adobo rub; rub lightly with oil. Preheat a gas or charcoal grill (a grill pan can be used as well) to high heat; place the chops on the grill. Grill for 5 to 7 minutes (depending on the size), turning occasionally to ensure that they do not burn. Place chops on plate; ladle 2 tablespoons glaze over each pork chop.