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Commercial RecipePork Adobo with Apples & Fried Potatoes


0 minutes
24 servings

Chocolate is the secret ingredient in this savory pork adobo. HERSHEY'S SPECIAL DARK Syrup joins jalapenos, onions, chipotle and garlic to form a thick sauce that perfectly complements seared pork chops. Your guests will never believe there's a hint of dessert in their main dish!

Ingredients & Directions


  • 4 oz. (4 medium)
    jalapeno peppers
  • 1 lb. 8 oz. (3 large)
  • 2 oz.
    canned chipotle
  • 8 oz.
    fresh garlic
  • 2 qts. (64 fl.oz.)
    chicken broth
  • 8 fl. oz.
    HERSHEY'S SPECIAL DARK Syrup, Jug (Item# 30575)
  • 1 oz.
    ground cumin
  • 1⁄4 oz.
    dried oregano
  • 8 oz.
  • 12 lbs. (24 portions)
    boneless pork chops
  • --
    Salt, to taste
  • --
    Ground black pepper, to taste
  • --
    Seasoned flour, as needed
  • --
    Vegetable oil, as needed
  • 2 qts.
    can diced tomatoes
  • 1 lb. 4 oz. (4 medium)
    granny smith apples, peeled, sliced and halved
  • 1⁄2 oz.
    fresh cilantro, chopped
  • 12 oz.
    green bell pepper, chopped or sliced
  • 7 lbs.
    Fried diced potatoes
  • --
    Corn tortillas, julienne and fried
  • --
    Fresh cilantro sprigs



Combine jalapeno peppers, onions, chipotle, garlic, broth and HERSHEY'S SPECIAL DARK Syrup in blender container or food processor. Cover; puree for 30 seconds or until smooth. Set aside.


Blend cumin, oregano and sugar in medium bowl. Set aside.


Season pork with salt and pepper. Dredge in seasoned flour. Heat oil over medium-high heat in large heavy-bottomed skillet. Carefully add pork, searing on both sides. Immediately add reserved puree mixture. Reduce heat, simmer for 20 minutes.


Stir in cumin mixture and tomatoes; simmer for 10 minutes. Add apples, cilantro and bell pepper; simmer an additional 10 minutes. DO NOT OVERCOOK APPLES.


To serve, place fried potatoes onto center of plate. Place pork chop over potatoes; ladle sauce over pork. Garnish with fried tortilla strips and fresh cilantro sprigs. Serve immediately.