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
Price: $19.95
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.