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Sure to impress your guests, this sophisticated dish elevates pork chops to a whole new level. The adobo rub, scented with NESTLÉ® ABUELITA™ and espresso, is balanced by the tang of vinegar in the demi-glace sauce. Mouthwatering!
Recipe created by Richard Sandoval.
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Original reipce makes 2 dozen Change Servings
FOR CHOCOLATE ABUELITA DEMI-GLACE:
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.
FOR CHOCOLATE ABUELITA ADOBO RUB:
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 glace over each pork chop.
|Calories from Fat||260|
|Total Fat 28g||44%|
|Saturated Fat 9g||43%|
|Total Carbohydrate 14g||5%|
|Dietary Fiber 1g||5%|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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