Pork Chop Adobada Recipe
13 oz boneless, sous vide and marinated in adobo sauce, grilled and served with sweet potato and yam hash with brussels sprouts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Sous Vide Pork Chops
Preheat your sous vide water bath to 140°F (60°C). Season the pork chops with salt, black pepper, garlic powder, and paprika. Place the pork chops in a vacuum-sealed bag along with the adobo sauce. Seal the bag and submerge it in the water bath. Cook for 1.5 to 2 hours.
- 2
Prepare the Hash
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and yams, season with salt and pepper, and cook for about 10 minutes or until they start to soften. Add the Brussels sprouts and cook for another 5-7 minutes until everything is tender and slightly caramelized.
- 3
- 4
Serve
Plate the sweet potato and yam hash along with the grilled pork chop. Drizzle any remaining adobo sauce over the top if desired.