Pork Chop Adobo with Garlic Rice

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  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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1 cup long-grain white rice

6 cloves garlic (1 minced, 5 smashed)

3 bay leaves

3 tablespoons extra-virgin olive oil

4 bone-in pork chops (1/2 inch thick; about 6 ounces each)

Kosher salt and coarsely ground pepper

1 large onion, thinly sliced

1/2 cup low-sodium soy sauce

3 tablespoons packed light brown sugar

3 tablespoons distilled white vinegar

4 large eggs

3 scallions, thinly sliced


  1. Cook the rice as the label directs, adding the minced garlic and 1 bay leaf to the water.
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season the pork chops generously with salt and pepper, add to the pan and cook until browned and just cooked through, 2 to 3 minutes per side. Remove to a plate.
  3. Add the smashed garlic and onion to the skillet and cook, stirring, until the onion is softened, about 5 minutes. Add the soy sauce, brown sugar, vinegar, 1/2 teaspoon pepper, remaining 2 bay leaves and 1 1/2 cups water. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 8 to 10 minutes. Return the pork chops and any juices to the skillet and warm through, 1 to 2 minutes.
  4. Meanwhile, in a separate large nonstick skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Crack in the eggs and cook until the whites are set, 3 to 4 minutes. Season with salt.
  5. Discard the bay leaves from the rice and sauce. Divide the rice among plates. Add the pork chops and sauce, then top each serving with a fried egg. Sprinkle with the scallions and pepper.
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