| | | | |

Pork Chops Adobo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

I had to cook Pork Chops Adobo for dinner. There was a lot of excitement over Google Doodles illustration of the Filipino adobo yesterday on its home page, that it got me craving for the garlicky home goodness of our unofficial national dish.

Two things made cooking dinner easy : Pork Chops cook quickly. And an adobo dish is easy to cook because ingredients are commonly found almost everywhere.

There are various cuts of pork chops. In case you need to know which cut to cook, there is an informative piece about pork chops on TheKitchn.com. When I looked at my freezer, I found these pork chops, bone-in, which were pork shoulder chops. They had enough marbling in them which I knew would result in a very flavorful meaty chops. Even better, these pork chops had bone, which is sure to make the dish even tastier.

As most Filipinos who enjoy cooking, I have ingredients in my pantry which are staples for adobo. On days when I can’t think of what to cook, it’s an adobo dish that quickly comes to mind.

These were what I prepared on the counter once I knew it was going to be Pork Chops Adobo for dinner:

Pork shoulder chops : I had a 1.5 pound pack, which was 3 large pieces. This was good for our dinner for two, with an extra piece for another meal.

Vinegar: the Filipino adobo is best cooked with white vinegar, like the Datu Puti brand which I have all the time on my shelf. You can also use Heinz cider vinegar.

Garlic: Almost always, I have garlic at home. Pounding the whole head of garlic, and peeling the cloves takes patience and time in the mortar and pestle, or almerez as what our Filipino parents call it. But nothing beats freshly minced garlic to make a scrumptious adobo.

Black peppercorns: Again, another pantry mainstay. I have no special preference, though a large container of the tellicherry peppercorns is on my shelf.

Bay leaves: I use dried bay leaves. They leave a whisper of peppery flavors, a slight hint of mintiness, which gives the stew that depth.

The process: I braised the pork chop pieces in the same liquid marinade it had been soaking in during the overnight hours. The longer the meat simmered, the more fragrantly-delicious my whole house was with the garlic-vinegary aromas. Meanwhile, the liquid in the stockpot started to reduce, and become thicker.

These Pork Chops Adobo were probably the fastest adobo dish I cooked, but they tasted like I was at it all day. It was superb.

Pork Chops Adobo

Pork Chops Adobo are simmered in the same ingredients as the classic Filipino comfort food of adobo — garlic, vinegar, peppercorns, bay leaves, salt and pepper. The meaty pork chop is tender, and packed with the familiar flavors of garlic-vinegar which makes this easy entree hard to resist. This is a recipe on The Quirino Kitchen by Elizabeth Ann Quirino.
Prep Time1 day
Cook Time40 minutes
Total Time1 day 40 minutes
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Pork Chop Adobo
Servings: 2 people
Calories: 22kcal
Author: The Quirino Kitchen – Elizabeth Ann Quirino


  • Large saucepan or wok – 12 to 14 inches diameter


  • 1.5 to 1.9 pounds pork chops, bone-in; about 3 to 4 pieces
  • 3/4 cup white vinegar (like Datu Puti – Philippine brand); or use a store-brand white vinegar
  • 2 Tablespoons toyo (soy sauce like Silver Swan, or Chinese brands)
  • 1 whole head of garlic, peeled, minced; about 6 cloves
  • 2 teaspoons black peppercorns
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 pieces bay leaves
  • 1 cup pork broth

For serving:

  • steamed rice


Marinate the pork chops:

  • In a bowl, combine the vinegar, toyo, garlic, peppercorns, salt and ground pepper. Add the pork chops and blend well. Keep in covered plastic container or a resealable plastic bag, refrigerated and marinate at least 6 hours or up to overnight.

To cook the Pork Chops Adobo:

  • In a large, deep saucepan or wok, over medium-high heat, add the pork chops with the marinade.
    Add the bay leaves. Pour the broth. Combine ingredients.
    Bring to a boil, uncovered. After liquid boils, lower heat to a simmer. Continue cooking for 40 minutes. Sauce will have thickened and reduced to almost half.
  • The pork chops are cooked completely if they have an internal temperature of 145 F with a digital thermometer.
    Serve warm with steamed rice.

Cook's comments:


Serving: 100grams | Calories: 22kcal | Carbohydrates: 4g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 1019mg | Potassium: 92mg | Fiber: 2g | Sugar: 1g | Vitamin A: 91IU | Vitamin C: 0.5mg | Calcium: 35mg | Iron: 1mg

Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE The Quirino Kitchen recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog TheQuirinoKitchen.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

Similar Posts

One Comment

  1. Would this work in a pressure cooker? If yes, could you give a time recommendation? Thanks for sharing this recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating