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Adobo Lime Pork Chops with Avocado Pepper Garlic Bread

edited June 2013 in EggHead Forum
This dinner turned out really well. Made an adobo pasta and coated thin cut bone in pork chops; let marinate four hours in refrigerator. Cooked raised direct around 400 dome, turning a couple of times; pulled at 160 internal and foiled while I did the bread. Served with lime wedges; the lime was a nice contrast to the adobo flavor.

For the bread, took an Italian loaf, cut into quarters and grilled until lightly toasted. While still hot, rubbed fresh garlic cloves, added thin slices of avocado, drizzled EVOO, added salt, pepper and red pepper flakes. Wow the bread was awesome.

Served with a caprese salad and nice bottle of Burgundy.

Don't laugh at the paper napkins; with a new baby in the house I almost plated this on paper plates!
LBGE & SBGE.  Central Texas.  


  • travisstricktravisstrick Posts: 5,001
    -100 points. Your fork is crooked. 
    Be careful, man! I've got a beverage here.
  • travisstricktravisstrick Posts: 5,001
    -100 points. Your fork is crooked. 
    Be careful, man! I've got a beverage here.
  • CPARKTXCPARKTX Posts: 1,859
    @travisstrick setting the table with a 2 year old around my legs and cradling a baby in one arm should get me +500 points.
    LBGE & SBGE.  Central Texas.  
  • travisstricktravisstrick Posts: 5,001
    The avacado on the bread has me slobbering. The Hass Avacado is gods gift to man. 
    Be careful, man! I've got a beverage here.
  • calikingcaliking Posts: 11,125
    Thats a fancy meal baby or no baby. Nice!

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 17,692
    edited June 2013
    nice cpark. great cook. considering your current situation, that's an A++ to get that all together and plated.
    1- LGBE
    1- KBQ C-60 (The Dishwasher)
    I- Blackstone 36" Griddle
    1- Sweet-A$$ Roccbox Pizza Oven
    1-Very Understanding and Forgiving Wife
  • paqmanpaqman Posts: 2,776
    It looks so good fom here!  How was the marinade and what did you put in it?

    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
  • ChubbsChubbs Posts: 6,925
    Looks good but need a little more wine in the glass.
    Columbia, SC --- LBGE 2011 -- MINI BGE 2013
  • AviatorAviator Posts: 1,722

    This looks real good. Have to try.

    I see you have the chilles in the pan. Did you boil them in a little water to make the paste? Just curious. Why did you not open one of thos little cans of chipotle peppers in adobo ?


    Large and Small BGE, Blackstone 36 and a baby black Kub.

    Chattanooga, TN.


  • Solson005Solson005 Posts: 1,911
    Looks and sounds like a great meal!  =D>
    Large & Small BGE, CGW Two-Tier Swing Rack for BOTH EGGS, Spider for the Wok, eggCARTen & and Cedar Pergola my Eggs call home in Edmond, OK. 
  • henapplehenapple Posts: 15,986
    Chubbs said:

    Looks good but need a little more wine in the glass.

    Looks really good... Need another bottle.
    Green egg, dead animal and alcohol. The "Boro".. TN 
  • CPARKTXCPARKTX Posts: 1,859
    @aviator I lightly cooked the peppers just in a pan over medium heat to make the soft and pliable (but not toasted). Then it was easy to seed and de-stem. Then I put in pot with water and boiled.

    I might try canned next time but it as fun to do from scratch to learn the process.
    LBGE & SBGE.  Central Texas.  
  • CPARKTXCPARKTX Posts: 1,859
    @paqman the marinate (I guess that's what you call it?) was just the adobo paste. Here's the recipe I used:

    5 dried chipo­tle chiles
    4 dried ancho chiles
    1 tea­spoon cumin seeds
    1 tea­spoon corian­der seeds
    1/2 tea­spoon all­spice
    1 tea­spoon dried oregano
    1 1/2 tea­spoons salt
    1 to 2 table­spoons red wine vine­gar
    5 table­spoons sher­ry vine­gar

    I toasted the dry spices, then put everything above in the food processor with the boiled and drained chilis.
    LBGE & SBGE.  Central Texas.  
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