Chuletas de Cerdo en Adobo (Spanish Marinated Pork Chops)

Method

1. 1

   Mash the garlic with the paprika, oregano, vinegar, 1 tablespoon of the olive oil and the salt into a thick paste — a mortar works, or just smash the garlic with the flat of a knife and stir everything together in a bowl.

2. 2

   Rub the paste all over the pork chops, working it into the meat on both sides.

3. 3

   Marinate at room temperature at least 30 minutes, or refrigerate up to a day.

   💡 Even a rushed 30-minute marinate turns the crust deep red-brown by the time it hits the pan; overnight is better if you can plan ahead.

4. 4

   If the chops were refrigerated, let them sit out 10 minutes before cooking so they cook evenly.

5. 5

   Heat the remaining olive oil in a skillet over high heat until just short of smoking.

6. 6

   Sear the chops undisturbed until a deep crust forms, about 4 minutes per side.

7. 7

   Check for doneness with an instant thermometer (63°C/145°F) or by cutting into the thickest chop — the juices should run clear with barely a blush of pink.

8. 8

   Rest the chops on a plate 5 minutes before serving.