Adobo Pork Chops are thick, spicy, and succulent. The rub that we use adds a lovely tangy flavor to the meat. The pork chops eagerly soak up the Mexican flavor of the adobo and lime rub. The grilled pork chops are full of flavor and the aroma will make your mouth water. We’ll show you how to grill pork chops so that they are the tastiest ones you’ve ever eaten.
For this recipe, you will need bone-in loin pork chops, olive oil, smoked paprika, oregano, fresh garlic, cumin, hot red-pepper flakes, fresh lime zest, kosher salt, black pepper.
Inspiration for Adobo Pork Chops came from an unusual source and at an odd time. I was sitting on a bench, at Saint Simons Island Pier, watching my Honey fish, when I heard someone say in a whispery voice, “Reeeeeeeeed Chickn.”
I turned and saw that it was Herb, one of the usuals that frequent the pier. Now, Herb, I must say, is quite a character. He seems to have been just about everywhere and tried just about everything including a stint as a chef. He and I always discussed food and recipes.
“Red Chicken?” I wasn’t even sure that was exactly what he’d said.
” Yes! Reeeeeeeeed Chickn! he said enthusiastically. Just get the recipe and put it on your blog. You’ll see, your readers will love it.”
“But I’ve never heard of red chicken. Just exactly what’s in it? And where did you hear about it, Herb? I just can’t see anyone getting excited about eating a chicken that’s red in color.”
“Trust me,” said Herb, smiling confidently. “You know how to use the Internet, don’t you? Just get the recipe and make it. The people around Texas and the South go nuts over reeeeeeeeed chickn”
Searching for Red Chicken
Once we got back home I looked up red chicken and found several references to it. I printed out one recipe that sounded kind of interesting. So, we proceeded to make Red Chicken.
Perhaps it was the recipe itself but we found it so-so. Not something we’d go nuts over! Certainly not “blogworthy” as my Honey would term it. Then, one day as I was reading a post from Eat the Love. I realized that I could very well be reading the recipe for the tasty red chicken recipe that Herb had insisted we make.
Finding our recipe for Grilled Lime Adobo Rubbed Pork Chops
Irwin Lin, the author, had posted a recipe for Meyer LemonAdobo Rubbed Roasted Chicken, a variation, I figured, of the grilled red chicken. The chicken had a beautiful red tinge to it.
Now here is where it really gets interesting. As his inspiration, Irwin had used a recipe from a June 2007 Gourmet Magazine titled “Grilled Giant Pork Chops with Adobo Paste.”
Now it just so happened we had pork chops thawing out in the fridge! We planned on making them that evening.
- Call it a coincidence
- Call it a fluke
- Call it a chance
I believe we were meant to find that delicious adobo pork recipe and use it to make our —
Grilled Lime Adobo Rubbed Pork Chops.
Putting the adobo pork recipe together
For the pork chops, we decided to stick with lime zest as part of the paste. The adobo pork gets its red color comes from the paprika used in the recipe. But instead of using plain paprika, we decided to the flavor it up a notch by using smoked paprika instead.
The hot pepper flakes in the paste give the rub a nice kick. You can always adjust the heat index to your likes and use a few fewer flakes.
The rub recipe makes quite a bit so you can store the extra in the refrigerator for a few days or in the freezer for a couple of weeks.
It’s excellent not only on grilled pork but also chicken and beef. So, next time instead of making Grilled Lime Adobo Rubbed Pork Chops, try it on grilled or roast chicken.
And if you’re ever on Saint Simons Island Pier, Georgia, for Herb. Everyone knows him. And if you do get to meet him just say, “Reeeeeeeeed Chickn.” He’ll figure out who told you.😉
Here are more grilling recipes you may enjoy
Grilled Pork Kebabs – Spiedini di Maiale
Grilled Chipotle Maple Glazed Pork Chops
Grilled Pork Chops and Roasted Potatoes
If you like grilled pork chops, you’ll love these recipes. Let us know which one you like the best.
Tutti a tavola è pronto!
Un caro saluto e alla prossima.
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We use smoked paprika a lot! Not only do we add it to a lot of recipes, we also like to sprinkle it on top to give the dish additional color. Try smoked paprika and see if it doesn’t give your dishes additional pizzaz!!
Grilled Lime Adobo Rubbed Pork Chops
This adobo pork recipe is one that will become a favorite. Guarantee!! The lime adobo rub is very versatile and you can use it on any meat you like. The rub makes more than what you need for two large chops. Save it then how about making some reeeeeed chickn? 😁
If you like this recipe please consider giving it a 5-star rating. This helps others to decide whether to try the recipe.
Grilled Lime Adobo Rubbed Pork Chops
Ingredients
- 2 1/2 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 1/2 tablespoons dried oregano crumbles
- 1 tablespoon minced garlic
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried hot red-pepper flakes
- 1 1/2 teaspoons finely grated fresh lime zest
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon black pepper
- 2 1 1/2-inch-thick bone-in loin pork chops (about 3/4 pound each) ***
- a disposable aluminum pan around 17X12X3 for covering chops midway through grilling
- and instant read thermometer
Instructions
- Prepare grill for direct-heat cooking with medium-hot charcoal placing the charcoal on one side of the grill.
- Stir together all ingredients except pork chops in a bowl to form spice paste, then rub paste all over pork chops.
- Cover pork chops with plastic wrap and allow them to marinate, covered and chilled for two hours. 20 minutes before grilling take chops out of the refrigerator.
- Light the grill and once it is ready oil the grill rack. Grill the chops over coals, turning over occasionally and moving them around if flare-ups occur, until browned, 2 to 3 minutes total.
- Move chops to area with no coals underneath then cover with inverted roasting pan and grill, turning chops over once, until thermometer inserted horizontally into center of a chop (do not touch bone) registers 145F, 8 to 10 minutes.
- Transfer to a platter and let stand 5 minutes before serving.
Notes
- *** rub will make enough for 4 chops
- Pork can be grilled on a gas grill. Preheat all burners on high covered, 10 minutes. Reduce heat to moderately high and brown chops, covered, turning over occasionally, 2 to 3 minutes. Turn off 1 burner (middle one if there are 3) and put chops above shut-off burner, then grill, covered, without turning, until thermometer registers 145F, 12 to 15 minutes.
- Pork Chops, rubbed with spice paste, can marinate covered up to 4 hours before grilling.
- Spice paste keeps, covered and chilled, up to a week in refrigerator and frozen for several weeks.
- Adapted from Gourmet Magazine's "Grilled Giant Pork Chops with Adobo Paste"
Nutrition
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Shobelyn Maria Dayrit says
July 31, 2018 at 12:33 amLove this rub you hot here. Simple and all of its ingredient is easily available. This is perfect for weekday dinner menu .
Marisa Franca says
July 31, 2018 at 7:08 amThank you, Shobelyn! We enjoy using rubs on our meats.
Frank says
July 1, 2018 at 7:14 amThat chop has a great char on it, just like I like it. And yes, I think I’d try this on chicken, too.
Karen (Back Road Journal) says
June 18, 2018 at 11:14 amYour thick pork chops sound absolutely delicious with the spicy rub.
Grammy Dee | Grammy's Grid says
June 14, 2018 at 4:38 pmLooks so good! Shared your post ♥
Marisa Franca says
June 14, 2018 at 5:54 pmThank you, Dee! I really appreciate it. 🤗
Marisa Franca says
June 16, 2018 at 6:58 amThank you, Dee!! That is so sweet of you. Have a nice weekend.
Natalie says
June 11, 2018 at 10:59 amOh this looks sooo good Marisa. SO GOOD. We love a good meat for dinner in our house and this is beyond delicious to try. I know my hubby will love me when I make him this hehe 😉
Marisa Franca says
June 13, 2018 at 4:03 pmMen do like their meat, don’t they Natalie? This really is a tasty recipe.
Karyl Henry says
June 10, 2018 at 10:20 pmOh my goodness these chops look so amazing! I absolutely love all the char from the grill. I would devour these in no time
Eileen Kelly says
June 10, 2018 at 11:11 amI love pork chops. These lime adobo rubbed pork chops are wonderful. Using smoked paprika is a great way to add a nice extra layer of smoky flavor to the chops. Call it fate for my lucky family, pork chops are defrosted in the fridge and I was not sure how I was going to cook them today. Bingo, we have the winning dish!
Wajeeha says
June 10, 2018 at 3:12 amLove the rub you used for these pork chops…looks delicious!
Jovina says
June 9, 2018 at 12:53 pmThese chops look fantastic. Love the seasoning you used.
Gloria says
June 9, 2018 at 9:42 amI am so glad grilling season it here. As ambassador for Ontario Pork…this is right up my alley. We are off to the meat market this morning. I think I just might have to pick some chops up and hubby and cook them up for dinner. I will watch, sitting in the backyard with my glass of wine!!
Pavani says
June 8, 2018 at 2:27 pmSuch a flavor packed and delicious looking pork chop recipe. All those spices must have made the dish taste absolutely amazing.
Nicole says
June 8, 2018 at 11:54 amThose pork chops look so succulent! Love the rub, I’m sure it’s great n other meats as well.
Marisa Franca says
June 8, 2018 at 1:30 pmIt’s great, Nicole. We use it on chicken too.
Lauren says
June 8, 2018 at 10:49 amThe spice mixture for this recipe is amazing! I love that these ingredients are always on hand….can’t wait to make this as we are always looking for new ways to spice up pork!
Marisa Franca says
June 8, 2018 at 11:28 amHi, Lauren! You won’t be disappointed. Try it on chicken too.
Claudia Lamascolo says
June 8, 2018 at 9:12 amWhat a delicious sounding rub. I am always looking for great recipes for pork, Lime is one of my favorite flavors in all meats! That crust looks fabulous!
Marisa Franca says
June 8, 2018 at 11:29 amHi, Claudia! It is a great recipe and delicious on chicken as well.
Linda Nortje says
May 14, 2018 at 6:24 amThe Pork Chops look absolutely amazing ! It’s time for me to also make RED chicken 🙂
Marisa Franca says
May 14, 2018 at 6:55 amYes indeed, Linda, red chicken is excellent.
Trang says
May 14, 2018 at 1:18 amThe flavors of these pork chops sound amazing. I love adobo, way to spice up dinner!
Marisa Franca says
May 14, 2018 at 6:56 amHi, Trang! Did you know you can make your own adobo sauce? It is great to always have on hand.
Marjory says
May 13, 2018 at 5:05 pmThese are perfect for grilling. I love the crispy coating!
Marisa Franca says
May 14, 2018 at 6:56 amThank you, Marjory. We are always happy when grilling season is finally here.
amber says
February 6, 2016 at 12:30 pmWow! This looks delicious. I love pork and I love spicy adobo sauce!! It sounds so tasty with all those yummy warm spices! I’ll have to give this a try sometime! Thanks for sharing it!
Marisa Franca says
February 6, 2016 at 12:33 pmYou are very welcome, Amber! If you like spicy, I can guarantee you’ll like the adobo rub.
Summer says
February 6, 2016 at 10:23 amThis turned out really nice ♥
summerdaisy.net
Marisa Franca says
February 6, 2016 at 10:48 amHi Summer — thank you! Have a nice weekend.
annie@ciaochowbambina says
February 5, 2016 at 7:30 pmAhhhh! Thank you for yet another flavor packed recipe, my dear! I’m quick to think about using a rub for chicken but never pork! Woohooo!!
Marisa Franca says
February 6, 2016 at 10:49 amYou’re welcome, Annie. I’m doing the chicken next with the rub!! Buon fine settimana!
Chiara says
February 4, 2016 at 12:01 pmqui la carne di maiale è molto buona, segno la tua ricetta, deve essere deliziosa Marisa ! Buon fine settimana, un abbraccio !
Marisa Franca says
February 4, 2016 at 2:50 pmThank you Chiara, I would love to be in Italy now tasting the delicious pork!! Have a wonderful weekend and we’ll talk soon. Un abbraccio forte!!
Ciao Chow Linda says
February 3, 2016 at 9:37 pmYes , forget the chicken. I’ll take the pork chop. The photos look so tantalizing I can’t wait to try it.
Wendi Spraker says
February 3, 2016 at 10:02 amMarisa! You really outdid yourself this time – this sounds WONDERFUL! I think it was serendipity too! Adobo lime sounds like a wonderful combination and I’m gonna have to try this too. Thanks for sharing. I pinned it so that I’ll have it for later!
Marisa Franca says
February 3, 2016 at 4:42 pmThank you Wendi! It was a really great taste and I’m anxious to try it on different meats. Let me know how you like it.
Tracy | Baking Mischief says
February 1, 2016 at 8:29 pmI love love love pork chops and am always looking for new ways to make them. This looks like such a good option. I love that it’s versatile too and can be used on other types of meats!
Marisa Franca says
February 2, 2016 at 9:32 amHi Tracy — you sound like me trying new ways to add flavor to favorites. I’m wanting to try the rub on roast chicken. It sounds like the rub would really bake in.
Felesha says
February 1, 2016 at 7:13 pmOh how I love a good pork chop! This flavor combo sounds amazing and I can’t wait to try these out on the hubby! Thanks for sharing!
Marisa Franca says
February 2, 2016 at 9:31 amThank you Felesha! My hubby is a real carnivore and he likes his MEAT!! Hope your hubby enjoys the spicy rub.
Lisa at celebrate creativity says
February 1, 2016 at 5:26 pmMarisa, this looks absolutely amazing. That blackened grill looks soooo good.
OK, I’m hating my chicken tacos tonight after seeing this. Kids talked me into that one-lol. I want to come to your house for dinner.
Hope you have a great week.
Marisa Franca says
February 2, 2016 at 9:35 amOh no Lisa! Chicken tacos are good! When my kids were home they loved those. And you are welcome at our house anytime and I would love to have you join us. We love to share our meals. Hope your week goes great!
Christie says
February 1, 2016 at 2:47 pmSo many of my favorite flavors in your pork. It will be one satisfying meal
Marisa Franca says
February 2, 2016 at 9:33 amHi Christie! It was a very satisfying meal. In fact we had some tasty Italian dressing(stuffing) that we served along with it.
Simply Suzannes at Home says
February 1, 2016 at 11:35 amThis sounds so delicious, Marisa!
I LOVE that you added smoked paprika instead! It has such a great flavor.
All the flavors/ingredients in the paste sound like a winning combination . . . and I LOVE the RED color! I noticed that in the photo before reading about Herb and his “Reeeeeeeeed Chickn.” lol!
What a fun story . . . and yes, I think it was written in the stars that you made the grilled lime adobo PORK CHOPS!! I’m excited that you shared the recipe with us!
I bought a TON of chicken on sale last week, and needed a few new ideas :0)
I hope you had a great weekend, sweet Lady!
Sending hugs,
Suzanne
Marisa Franca says
February 1, 2016 at 11:53 amThank you Suzanne!! I did have a great weekend and I haven’t tried using the paste with a roast chicken but I’d like to try. I think the best way would be to spatchcock or butterfly the chicken and then roast it. We love our smoked paprika and our chipotle seasoning — adds a lot of depth. Have a great day and a big hug right back at you!!
Jovina Coughlin says
February 1, 2016 at 8:51 amWow Marisa – we are on the same wavelength today. I defrosted pork chops overnight and yours look so delicious that I have to make them with your special seasoning.
I never heard of red chicken either. I figured it was a southern thing.
Looking forward to making these pork chops tonight. Thanks for the recipe.
Marisa Franca says
February 1, 2016 at 9:38 amWell Jovina, as I’ve said before — great minds think alike 🙂 I haven’t tried the rub with a roast chicken but I think that would be very interesting. It’s just we grill every chance we get. Let me know how your chops turn out 🙂
Denise Wright says
February 1, 2016 at 8:18 amWow, this sounds delicious! I have been really enjoying rubs lately on my meat. I’ve never made any myself but I feel like ti adds so much flavor. I love that you used lime zest too. It’s a bit cold here in Pittsburgh to grill but we have been smoking every once in awhile. Do you think it would work in a smoker? I think we will try this on the weekend. Great recipe and thank you Herb! (pinning)
Marisa Franca says
February 1, 2016 at 9:31 amHi Denise! I don’t see why it couldn’t work in a smoker. From what I understand smokers aren’t high in heat and the only concern I would have would be charring the outside — that shouldn’t be the case with the smoker since it cooks it slowly. Yum!! Please let me know how it turns out.
Ramona W says
February 1, 2016 at 7:20 amYou have put some amazing flavors on that pork chop!! I especially love the heat!
Marisa Franca says
February 1, 2016 at 9:32 amWell Ramona, if you like heat you can always add a few more pepper flakes. We love spicy too. Thank you for stopping.