Grilled, seared and succulent, pork chops are dressed for a successful season in bright colors, acidic flavors, smoky sauces and blossoming side dishes.
Pork chop adobo
Cory Morris, chef, Nacional 27, Chicago
Nacional 27 has been in River North for 20 years now, serving food representing all 27 countries of Latin America. That’s a lot of ground to cover, and Cory Morris (formerly of Mercat a la Planxa) is forging new pathways, from Argentinian wood-fire cooking to Peruvian street food. He marinates this 10-ounce pork chop overnight in a mild adobo paste before grilling and topping with mango salsa and a generous handful of blistered shishito peppers.