Filipino-American Pork Chops Adobo Style

Wow – February went quick! I feel as though I have been MIA – only 11 new posts for the entire month. Sure, I could use “February is a short month” as a valid excuse, but come on – two days short. Three, if you look at the months February is sandwiched between. Still, I could have done more . . . life just got away from me. Thank you all for stopping back by just to check up on things – your visits are always welcome.

I’ve been in a bit of a cooking rut lately. As I write this post, my mouth is watering over the thought of these yummy pork chops. Sadly, I realize won’t be cooking them up anytime soon. That doesn’t mean I can’t share the recipe with all of you.

Although we grew up eating Filipino Pork Chops, I didn’t cook them myself until high school. There are certain “firsts” that just stick with you – first kiss, first dance and the first time you cooked for a boy. Yep, this is what I made, along with some green beans and sticky rice. My parents even let me set up a cozy table for two in the living room and kept my siblings out, although I can still hear the snickering – especially from Brother Dear. I sometimes think the reason God created little brothers in the first place is to torment big sisters.

True Filipino Pork Adobo is usually made with pork belly or hunks of pork. The cooking method is the same, it’s the cut of pork that makes this “American” rather than a true Filipino dish. Center cut, or leaner pork chops work best. The flavor is wonderful. Some people prefer theirs with a thinner sauce. (Which is how I grew up eating them). Now I cook the sauce down, much in the same way a wine-reduction sauce is created. The flavors are more intense.

Filipino-American Pork Chops Adobo Style
4-6 Thin Cut Pork Chops
1 Medium onion, cut into thick wedges
1 Yellow or Orange Bell Pepper, cored and sliced into thin strips
3/4 Cup Soy sauce
1/4 Cup Worcestershire Sauce
3-4 Tablespoons Vinegar (Red or White will give a bit of a “bite” – Balsamic will lend sweetness)
1 Cup Water
Fresh Ground Pepper to taste
1 Bay leaf
2-3 Garlic Cloves, quartered
1 Green onion, chopped for garnish if desired

Cut root end and top from onion, then peel outer skin. Cut onion in half lengthwise, thin into thick slivers. Set aside until ready to use.

Cut top from bell pepper. Core and wash inside and out. Cut bell pepper into long thin strips. Set aside until ready to use.

Season pork chops with fresh ground pepper. Brown pork on both sides in a large skillet over medium heat.

Add soy sauce, Worcestershire sauce, red wine vinegar and water to skillet. Bring to a boil. Reduce heat to simmer. Add bay leaf and garlic to pan. Place onion and bell pepper slices on top of pork chops.

Cover and simmer 30-45 minutes or until pork is tender. Remove chops, tent to keep warm. Turn up the heat, cook until sauce is reduced and thickened, about 10-15 minutes longer. Remove and discard bay leaf.

Pour sauce over chops and serve. If desired, chop a little green onion for garnish just before serving.

Serve with sticky steamed rice.


A great addition to any Filipino plate would be to serve along side Lumpia. Here’s the link to my family recipe Filipino Egg Rolls – Lumpia. Just remember, Lumpia need to be made at least a day or two before serving to allow egg rolls to fully freeze before frying.

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