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

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