📖 Instructions

1. Prepare the Adobo Marinade: In a medium mixing bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, adobo seasoning, cumin, oregano, and black pepper. Make sure everything is well combined; it should smell fantastic already!
2. Marinate the Pork Chops: Place the pork chops in a resealable bag or a shallow dish. Pour the adobo marinade over the pork chops, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 30 minutes, or preferably 2-4 hours for maximum flavor infusion. I find 2 hours to be the sweet spot.
3. Prepare the Cilantro Lime Rice: Rinse the rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming sticky. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until all the water is absorbed and the rice is fluffy. If you're using a rice cooker, follow the manufacturer's instructions.
4. Fluff the Rice: Once the rice is cooked, remove it from the heat and let it sit, covered, for 5-10 minutes. This allows the steam to redistribute, resulting in perfectly fluffy rice. Fluff the rice with a fork. Now, gently stir in the chopped cilantro and lime zest. Squeeze the juice from half a lime over the rice and mix well. Taste and add salt if needed. One of my friends, Maria, always adds a pinch of sugar to her rice, it's suprisingly good!
5. Grill or Pan-Fry the Pork Chops: Preheat your grill pan or skillet over medium-high heat. Remove the pork chops from the marinade, letting any excess drip off. Discard the used marinade. Place the pork chops on the hot grill pan or skillet and cook for about 4-6 minutes per side, or until they are cooked through and reach an internal temperature of 145°F (63°C). They should have a nice sear on the outside and be juicy inside. Careful not to overcook; dry pork is such a downer.
6. Rest the Pork Chops: Remove the cooked pork chops from the grill pan or skillet and place them on a cutting board. Cover loosely with foil and let them rest for 5-10 minutes. This allows the juices to redistribute, resulting in more tender and flavorful pork chops. Don't skip this step, it's crucial!
7. Serve: Place a generous serving of cilantro lime rice on each plate. Top with the adobo marinated pork chops. Garnish with extra cilantro sprigs and lime wedges. Serve immediately and enjoy this burst of Latin American flavors!
8. Optional: For an extra kick, drizzle with a spicy mayo or a homemade chimichurri sauce. Grilled pineapple slices also make a fantastic accompaniment!