Adobo marinated pork chop With white bean puree and citrus Avocado salsa

Ingredients

• 4 — Center cut pork chops, 1 1/2 inch thick

For the adobo marinade: 

• 1/2 — White onion
• 4 — Negro chilis
• 5 — Guajillo chilis
• 1 cup — Hot water
• 2 — Garlic cloves
• 1/2 tsp. — Cumin
• 1/2 tsp. — Coriander
• 1/2 tsp. — Oregano
• 1/4 cup — Olive oil
• Juice and zest of 2 limes
• 2 tsp. — Apple cider or red wine vinegar
• 1 tsp. — Salt
• 1 tsp. — Black pepper

For the white bean puree: 

• 1 cup — Cooked white beans
• 1/2 cup — Chicken stock
• 3 tbsp. — Olive oil
• 1/2 — Small white onion, thin sliced
• 3 — Garlic cloves, smashed
• 2 tbsp. — Fresh lime juice
• Salt and freshly ground pepper

Avocado and citrus salsa: 

• 1 — Avocado, diced
• 1 — Blood orange, supreme and cut into 1/4 pieces
• 1 — Grapefruit, supreme and cut into 1/4 pieces
• Juice of half a lime
• 2 tbsp. — Scallion, thinly sliced
• Salt and pepper to taste

Instructions

Salsa and Bean Puree:

1. Just before serving, combine all salsa ingredients in a bowl and gently mix together.  
2. For the white bean puree, in a sauté pan over medium heat, heat the olive oil, then add the onion and garlic and sauté until fragrant and beginning to soften, about 5 minutes.  Pour in beans and chicken stock and simmer another 5 minutes.  Transfer to a blender with lime juice and cilantro and puree until very smooth.  Season to taste with salt and pepper.  
3. For the ancho and Guajillo Adobo, in a cast-iron skillet or on a comal set over medium-high heat, dry-roast the onion until lightly charred, then set aside.
4. Remove the seeds and stems from the chilies and, using tongs, dry-roast them the same way until fragrant. Place the chilies in a bowl and cover with hot water. Soak for 10 minutes, discard the soaking liquid and then transfer to a blender.
5. Add the onion, garlic, cumin, coriander, oregano, salt and pepper, lime juice/zest, vinegar, and olive oil to the blender and blend until very smooth.  Add a little water if necessary if the mixture is too thick.

Pork Chop:

1. 2-3 hours before cooking, rub the chops on the adobo, making sure they are all evenly and generously coated.
2. Preheat grill to medium-high heat.  Season the chops with salt and grill until cooked to desired temperature, 3-4 minutes per side for medium to medium-well.  Rest for 5 minutes. 
3. Serve over white bean puree and top with a spoonful of citrus avocado salsa.

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