Grilled Thin Pork Chops in Adobo Paste

These thin pork chops could also be dredged in flour and pan-fried. 

• 1/4 cup sweet Spanish or Hungarian paprika
• 1 Tbs. minced garlic
• 1 tsp. dried oregano
• 1 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1/4 cup red-wine vinegar
• 1 Tbs. olive oil
• 8 pork loin chops, 1/2 inch thick (about 3 lb. total), brined if you like but for no more than 1 to 2 hours

In a small bowl, mix the paprika, garlic, oregano, salt, pepper, vinegar, and olive oil into a smooth paste. Smear the paste generously over both sides of each pork chop. Put the chops on a platter, cover, and marinate at room temperature for 30 minutes while you prepare the grill.

Build and light a charcoal fire so there are thicker and thinner layers of coals for areas of varying heat. If using a gas grill, set one side to medium hot and the other to medium. When the thicker area of coals is medium hot (you’ll be able to hold your hand just above the grate for about 2 seconds), the fire is ready.

Using your fingers, scrape off most of the adobo paste and set the chops directly over the hottest part of the fire. If flare-ups occur, use tongs to move the chops to a cooler area. Grill until the chops are firm and the center is faintly pink (cut into one to check), 2 to 3 minutes per side. (These chops are too thin to get an accurate temperature reading.)

Transfer the chops to a clean platter and let them rest for 2 to 3 minutes just so the juices redistribute and the chops finish cooking.