Pork adobado with roasted sweet potatoes

I find myself turning to Rick Bayless’s Mexican Everyday quite frequently. As the name suggests, the recipes are suitable for every day cooking, and are great options for cooking at home after a long day at work. Bayless does an excellent job of proving information on where to obtain supplies, and provides substitutes that may be easier to find in your local grocery store. 

I made a few modifications to his grilled pork adobado recipe.

I cooked on the stovetop and in the oven since we don’t have a grill (inexcusable, I know). The marinade is strong enough that you get a great flavor even after only 15 minutes, so the pan sauce isn’t entirely necessary.


Pork adobado with baked sweet potato wedges (adapted from “Grilled Pork Adobado with Smoky Roasted Sweet Potatoes”)

Serves 4


1 T vegetable oil plus more for the sweet potatoes

3 garlic cloves, smashed (you’ll purée them later, so no need to mince)

5 T ancho chile powder, divided

1 chipotle in adobo sauce

2 T vinegar (I used white balsamic, but apple cider works)

1 t dried oregano

1 t brown sugar

Dash of salt (smoked salt is good!)

2-4 boneless pork chops*

2-4 medium to large sweet potatoes*


Preheat the oven to 425 F.

Cut the sweet potatoes into wedges approximately 1″ thick. Toss in vegetable oil (just enough to barely coat the sweet potatoes). Sprinkle with 1 T ancho chile powder, salt, and pepper. Toss again. Spread sweet potato wedges out on a baking sheet in a single layer and bake for 20 minutes. 

Purée oil, garlic, 4 T ancho, chipotle, vinegar, oregano, sugar, and salt in a food processor or blender. The mixture will form a wet paste. Rub 1 T of paste on each pork chop. Set aside.

Flip your sweet potatoes and bake for another 16-18 minutes.

Heat a skillet to medium high, and coat with nonstick spray or a touch of vegetable oil. When hot, add the pork chops, and sear for approximately 3 minutes on each side. At this point, you can put the pork chops in the oven to finish them. Deglaze the pan with water (sure, use beer or wine if you’d like) and simmer the resulting liquid down until slightly thickened.

By now your sweet potatoes should be done – plate sweet potato wedges with a pork chop, top with pan sauce.


* Roughly one pork chop and one sweet potato per person. If you only have one or two pork chops, that’s fine, you lucky person you – you’ll have extra marinade! Save it for next time, or mix it in with ketchup to make a smoky, spicy dipping sauce for your sweet potato wedges.


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