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Filipino Adobo–Grilled Pork Chops

Filipino adobo is the nation’s hallmark—meats braised in cane vinegar, soy, garlic, and peppercorns for a bright-savory balance. Here, that same adobo essence transforms into a bold overnight marinade for thick, bone-in pork chops. Grilled over high heat, the chops caramelize on the outside while staying juicy inside, crowned by lingering notes of garlic, bay leaf, and tangy vinegar. Served alongside steaming sticky rice, this dish marries Filipino tradition with backyard barbecue flair. Whether you’re craving a taste of Manila or simply want a tangy-umami twist on summer grilling, these adobo chops deliver a memorable meal in every bite.

Dinner | Filipino | Keto | Pork Chop | Grill | Thermometer | Garlic | Pork | Soy Sauce | Vinegar | Grilling | Marinating | Barbecue | Summer | Overnight | Quick
Time to complete

Prep

15min

Cook

10min

Wait

8h 5min

Total

8h 30min

Ingredients (Makes 4 servings)

Marinade

  • 1 cup (240 ml) cane vinegar
  • ⅔ cup (160 ml) soy sauce
  • 1 cup (240 ml) water
  • 6 cloves garlic, crushed
  • 1 teaspoon whole black peppercorns
  • 2 bay leaves

Chops

  • 4 bone-in pork chops (12 oz/334 g each; 1½ in/4 cm thick)

For Serving/Garnishing

  • Warm cooked sticky rice
Nutrition Information (per 100g)
  • Calories: 280
  • Fat: 17
  • Protein: 23
  • Carbohydrates: 1
  • Fiber: 0
Directions

Prepare the Marinade

  • 1. In a medium saucepan, combine cane vinegar, soy sauce, water, crushed garlic, peppercorns, and bay leaves. Bring to a boil over medium heat, then remove from heat and let cool completely to room temperature (about 15 minutes).

Marinate the Pork Chops

  • 2. Place pork chops in a heavy-duty resealable bag. Pour in the cooled marinade, seal the bag, pressing out excess air, and refrigerate for at least 8 hours or up to 24 hours.

Preheat the Grill

  • 3. If using charcoal, light 1 chimney full and wait until coals are covered with gray ash, then spread evenly over half the grate. For gas, turn half the burners to high and preheat (500 °F/260 °C) for 5 minutes. Clean and oil the grate.

Grill the Chops

  • 4. Remove chops from marinade and let excess drip off. Grill over direct heat, turning every 2 minutes, until a thermometer reads 135 °F (57 °C) in the center (about 10 minutes total). If flare-ups or heavy charring occur, move chops to the cooler side to finish cooking.

Rest and Serve

  • 5. Transfer chops to a platter, tent loosely with foil, and rest for 5 minutes. Serve with sticky rice alongside.
Cookix's Secrets

Alternative Proteins

  • Substitute chicken thighs for pork chops, reducing grill time to 6–8 minutes total for a juicy adobo-grilled chicken.

Citrus Brightness

  • Stir 1 tablespoon of fresh calamansi or lime juice into the marinade just before use for extra brightness.

Equipment

  • Use an instant-read thermometer for precise doneness—pork is safe at 145 °F (63 °C), followed by resting.

Flavor Enhancements

  • Add a spoonful of annatto oil or toasted sesame oil to the marinade for a richer color and nutty depth.

Grilling

  • Keep the lid closed as much as possible—this traps heat for consistent cooking and prevents temperature spikes from flare-ups.

Healthier Twist

  • Swap out cane vinegar for apple cider vinegar and use low-sodium soy sauce to cut sodium without losing tang.

Marinating

  • Score the fat cap on the chops before marinating so the marinade penetrates evenly and the fat renders fully on the grill.

Oven Finish

  • After initial sear, transfer chops to a 400 °F (200 °C) oven for 5–7 minutes to gently finish cooking if grill space is limited.

Regional Swap

  • Use shoyu (Filipino soy sauce) and cane vinegar for a more traditional Luzon-style adobo flavor.

Resting

  • Rest the chops under a loose foil tent for at least 5 minutes to allow the juices to redistribute and produce a tender bite.