Mexican pork chops with a spicy Adobo paste are perfect for really warming and tasty meal. Come in and see use for some delicious Blythburgh free range pork that will be perfect for this recipe.

You can see more on our Pork suppliers here >>

This recipe comes from one of our customers Diana Henry the well known food writer, blogger and tweeter  – so we are in very good hands.

This particular Mexican Pork Chops recipe is taken from her  book Salt Sugar Smoke which is published by Mitchell Beazley. You can visit her blog here:  If you look at the recipe page there are some suggestions for alternative versions.

Adobo is a traditional Mexican paste made from dried chillies, herbs and vinegar.  There are lots of different versions – some people add cloves, others bitter orange juice instead of vinegar – and the type of chilli used varies too. This is Diana Henry’s version but you can adapt it to your own preferences.

This amount gives you enough paste to make two Mexican-flavoured meals for six people.

Ingredients for Mexican Pork Chops

6 top-quality pork chops, about 300g (10 ½oz) each, (bone in ) from Morley Butchers
1½ tbsp roughly chopped coriander
5 dried chipotle chillies
4 dried ancho chillies
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp allspice
3cm (1in) piece of cinnamon stick
1 tsp dried oregano
5 garlic cloves, roughly chopped
2 shallots, roughly chopped
2 shallots, roughly chopped
1 ½ tsp salt, or to taste
2 tsp soft dark brown sugar, or to taste (optional)
2 tbsp red wine vinegar
5 tbsp sherry vinegar

Cooking method for Mexican Pork Chops

Toast the chillies in a dry frying pan; you don’t want to char them, just make them more pliable (the heat softens them). Discard the stems, and the seeds from all the chipotles and half the anchos.

Put both types of chillies in a small saucepan and cover with water. Bring to a boil, then pull off the heat and leave to soak for 30 minutes. Strain the chillies, reserving the soaking liquid.

´Toast the whole spices in a dry frying pan until they are fragrant (about 40 seconds). Now put all the ingredients into a food processor and whizz to a purée, adding enough of the chilli soaking liquid to get it to the consistency of a paste. Taste for seasoning and adjust if you think it needs it.

Put into a sterilized jar, seal with a vinegar-proof lid and keep in the refrigerator. It will be fine there for four months, but you’ll have used it way before that…

Spread 125ml (4 fl oz) of the adobo over the chops (keep the rest in the fridge for another dish) and leave to marinate, ideally overnight (in the fridge) but for 30 minutes at least. Let them come up to room temperature if you’ve had them in the fridge.

Place in a roasting-tin and cook for 20 minutes in an oven preheated to 190°C/375°F/gas mark 5, covering with foil after 15 minutes. Transfer the meat to a warm serving dish and spoon the juices over the top. To serve your Mexican Pork Chops scatter with the coriander and serve with guacamole or avocado salsa, wedges of lime, green salad and boiled rice.