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

Spice up your next bbq with these amazing pork chops. The adobo marinade pairs with a rich white bean puree and a refreshing avocado citrus salsa to create a pork chop like no other. This dish is both smokey and fruity. Complex flavors of this dish are an amazing compliment to the complex flavors of our Malbec.

Adobo Marinated Pork Chop with White Bean Puree and Citrus Avocado Salsa

This dish is your next great adventure on your food and wine journey. The amazing flavors of this dish pair perfectly with our Malbec are sure to excite your taste buds.

Prep Time — 2 hours 30 min
Total Time — 3 hrs 45 min
Makes 4

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  • 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


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.

Did you make this recipe?

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Featured Wine

2016 Napa Valley Malbec

The wine has earthy plum aromas that bounce out of the glass. It is juicy and rich with fruit flavors like cherry and strawberry, followed by hints of leather and black pepper on the finish. The grapes for this wine are sourced from three vineyards: Malbec from the Cunat Vineyard, the Sequoia Grove Estate Vineyard in Rutherford, and a small amount of Merlot from Wild Oak Vineyard. Winery Exclusive

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