Adobo Crusted Pork Chops

We are officially perfect grilling weather. This actually works well for me because we have a decent amount of meat in our freezer that needs to be used up before the big move! That's right, we sold our place and are now looking for some new digs. 

Adobo Cruste Pork Chops

To get back to the food, Friday night we grilled up some delicious free range pork chops that we picked up at the Court House Farmers Market. Along side of the chops I served grilled veggie kabobs and a bag of Trader Joe's brown minute rice with almond slices mixed in. Besides the defrosting process the entire dinner took about 30 minutes to make which enabled little B and I to take the jogging stroller out for the first time in many weeks and still have dinner on the table by 6:30!

2 bone in thick cut pork chops
Adobo Seasoning (I use Frontier Organics version found at WF)
Lime juice
Quick fruit topping
Grapes
Strawberries
½ small shallot
1 tbs EVOO
1 tsp agave
Salt and Pepper

Mixed veggies of choice cut into small pieces (I did peppers, zucchini, onion and tomatoes)
EVOO
1 Lemon, juiced
S&P

Bag of TJs Brown minute rice (ready in 60 seconds!)
¼ c sliced almonds

Cut veggies and toss in EVOO, lemon juice and S&P. Skewer and set aside. Cut up fruit into bite size pieces and place in a bowl. Dice shallot and add to the bowl. Mix in EVOO, agave and seasoning. Set aside. (I usually add cilantro but I didnt have any.) Pat the pork chops dry, squeeze lime juice over them and shake enough Adobo seasoning to make a thick crust on the chop, flip and repeat the process. Turn grill on and place skewered veggies on one side and the chops on the other side. Grill on direct HIGH heat for 2 minutes on each side to create a good grill mark. Turn the heat to LOW and cook for 10 more minutes, flipping once.
While you are waiting for the chops to cook throw the rice in the microwave and then mix in some sliced almonds when it is ready.