Name: Grilled Giant Pork Chops with Adobo Paste
Cook time: 30 min
Total time: 35 min
Yield: Makes 4 servings
Ingredients: 2 1/2 tablespoons olive oil; 2 tablespoons paprika (not hot); 1 1/2 tablespoons dried oregano, crumbled; 1 tablespoon minced garlic; 1 1/2 teaspoons ground 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; 4 (1 1/2-inch-thick) bone-in loin pork chops (about 3/4 pound each); a 17- by 12- by 3-inch disposable aluminum roasting pan (if using charcoal); an instant-read thermometer

Photo by Romulo Yanes

The flavors of Mexico enliven this very adaptable spice paste, which is excellent on grilled beef and chicken as well as pork. If you want to make the flavor even more complex, substitute crushed chile de árbol, dried pasilla, or New Mexico chiles for the red-pepper flakes.

Cooks' notes:

•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 145°F, 12 to 15 minutes.
•Pork chops, rubbed with spice paste, can marinate, covered and chilled, up to 4 hours before grilling.
•Spice paste keeps, covered and chilled, up to 1 week.

Recipe notes

See Related Recipes and Cooking Tips

The Mexican Pantry Ingredient Your Kitchen Needs
Who knew a little can could pack so much flavor?

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Chocolate Guinness Cake

A generous glug of stout gives this snackable loaf a malty depth.

Apple-Walnut Charoset

A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Hot Honey–Glazed Salmon

This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Classic French Vinaigrette

Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.

Easy Banana Bread Recipe

Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.

Recipe notes

The Mexican Pantry Ingredient Your Kitchen Needs