---
title: Chuletas de Cerdo en Adobo (Spanish Marinated Pork Chops)
servings: 4
prep time: 15 minutes
cook time: 12 minutes
source: https://mycibora.com/recipes/chuletas-de-cerdo-adobadas
---

Gather @pork chop{4}, @smoked paprika{2%tsp}, @dried oregano{1%tsp} and @sherry vinegar{2%tbsp}.

Mash the @garlic{4%clove} with the paprika, oregano, vinegar, 1 tablespoon of the @olive oil{3%tbsp} and the @salt{1%tsp} 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.

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

Marinate at room temperature at least 30 minutes, or refrigerate up to a day. ~{30%minutes}

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

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

Sear the chops undisturbed until a deep crust forms, about 4 minutes per side. ~{8%minutes}

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.

Rest the chops on a plate 5 minutes before serving. ~{5%minutes}