Chuletas de Cerdo en Achiote (Achiote/Chile Marinated Pork Chops)
Pork chops marinated in a bright red achiote marinade
Servings 6 Servings
Equipment
- Grill
Ingredients
- Juice of 2 large oranges
- Juice of 2 limes
- 1 habanero pepper or 2 serrano peppers
- 6-8 cloves garlic sliced
- 1 1/2 ounces of achiote paste crumbled
- pepper, to taste
- salt to taste
- 2 1/2-3 pounds bone on pork chops, 6-7 large chops
Instructions
- lightly season the pork chops with salt and pepper on both sides.
- In the blender, combine all of the ingredients for the marinade. Blend on high until smooth. You may have to pulse it a few times to make sure you get all the garlic cloves blend well. Pour marinade over the lightly seasoned pork, either in a baking dish or a heavy plastic storage bag. Marinate for at least 4 hours or overnight.
- Remove the pork from refrigerator at least 30 minutes before you are ready to cook. Prepare your grill and heat to medium/high heat. Brush grates with half an onion. Cook/grill the pork chops for a total of 8 to 10 minutes, turning as needed during cooking time. Internal temperature of the pork should read 145 degrees.
- Remove from grill onto plate. Cover loosely with foil paper and let rest for 5 minutes before serving. Yields 6 servings
Notes
Oven Method: Follow directions up until you are ready to cook the chops. Preheat oven to 400 degrees F. Place a large oven proof skillet or cast iron pan in oven while it preheats. Have the large burner on stove top ready at medium heat. When oven reaches 400 degrees, remove pan carefully and place on lit burner. Sear the chops for 3 to 4 minutes. Turn over and place pork in pan back into the oven. Roast for an additional 7 to 10 minutes or until the internal temperature reads 145 degrees F. Remove from oven, tent loosely with foil and let rest for a few minutes before serving.