Study abroad is a special, life changing experience. Everyone I know who has had the opportunity, fondly remembers spending time in a new country, learning how to be independent, and forging new friendships. I spent my summer in Salamanca, Spain, a place that will always be my second home. I love Spain. The memories make me yearn to go back. I feel like I fit there. One of the most surprising things about study abroad is how quickly we made new friends. I remember countless nights leaving the discotecca or the tapas bars to head to the bocadilleria to get sandwiches. Lomo was always our favorite.
It took me almost 8 years to finally get around to making my own version of loom. From what I remember, it was a thinly sliced, boneless pork chop marinated in something magical that made it delicious on a baguette. Through tons of research, I found that it is commonly called adobado. It is basically a marinade comprised of paprika, garlic, and oregano.
If you notice, I made tons. We ended up eating for a few days in sandwiches for lunch. Tomorrow I will share with you the sandwich recipe. It is so good. We both literally took a bite and declared it the most perfect sandwich.
Pork Chops Adobado
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients (8-10 servings)
- 1 1/2 tablespoons smoked paprika
- 1 1/2 tablespoon sweet paprika
- 1 1/2 tablespoon half sharp paprika
- 1 tablespoon oregano
- 2 teaspoons salt
- 3 tablespoons extra virgin olive oil
- 3 garlic cloves, minced
- 1/2 cup water
- 8-10 boneless thin cut pork chops
Instructions
Combine all ingredients in a large zip-top bag. Allow to marinade for at least 4 hours. Cook pork as desired. I prefer pan fried or grilled. Serve warm or cold.
