FRIED ADOBO PORK CHOPS

“I don’t know if it’s Filipino or not,”said Mike Pimentel of Adobo ATL of this dish that his Filipino mother frequently prepared for their family during his upbringing in New York.“It starts Filipino where we use a lot of garlic and vinegar, braise the pork chops, then bread and fry so it becomes crispy but has the taste of adobo.”

2 pounds bone-in pork chops,

1/2-3/4-inch thick 10 cloves garlic, smashed

1 cup cane vinegar or white vinegar

2 cups water plus 2 tablespoons water, divided

1 tablespoon plus 1 teaspoon salt, divided

1/2 cup plus 1 1/2 teaspoons cornstarch, separated

1 teaspoon garlic powder

1 teaspoon black pepper

Canola oil, for frying

1/4 cup brown sugar

Place pork chops in a deep saute pan. Add garlic, vinegar, 2 cups water and 1 tablespoon salt, and bring to boil. Cover partially and simmer over medium-low heat for 60-75 minutes, until meat begins to loosen from bones.

Transfer pork chops to a plate, pat dry and let cool. Reserve about 1 cup of braising liquid.

Combine 1/2 cup cornstarch, remaining 1 teaspoon salt, garlic powder and black pepper in a wide, shallow dish and mix well. Set aside.

Add enough oil to a heavy skillet to reach 1/2 inch up the sides. Over medium-high heat, heat the oil to 350 degrees.

Dredge pork chops in cornstarch mixture, covering all surfaces and shaking off excess coating.

Working in batches, add pork chops to a heavy skillet and fry over medium heat, about 2 minutes per side, until golden brown. Remove pork chops from heat and let rest on a wire rack or paper towels.

Place reserved braising liquid in a small saucepan over low heat. Add brown sugar and stir until dissolved. In a small bowl, combine remaining

1 1/2 teaspoons cornstarch and 2 tablespoons water, mixing well to create a slurry. Add the slurry to the braising liquid and bring to boil. Remove from heat once thickened, about 2-3 minutes. Let cool slightly.

Serve pork chops and sauce with steamed white rice.

Serves 4-6.

Per serving, based on 4: 567 calories (percent of calories from fat, 46), 47 grams protein, 29 grams carbohydrates, 1 gram fiber, 28 grams total fat (7 grams saturated), 134 milligrams cholesterol, 1,592 milligrams sodium.

STYLING BY MIKE PIMENTEL / CHRIS HUNT FOR THE ATLANTA JOURNAL-CONSTITUTION Fried Adobo Pork Chops is based on a dish made by the Filipino mother of Mike Pimentel, founder of Filipino pop-up Adobo ATL.