Pork Chops + Achiote and Cilantro Lime Vinaigrette

Serves 4 | Prep Time: marinating time(as much time as you can afford) | Cook Time: 10-12 minutes

My mom introduced me to achiote when I was young. Ever since I learned to cook I loved using it. You can find it in Latin grocery stores or in the latin aisle of your regular store. Spooning some of the cilantro lime vinaigrette gives the pork a wonderful acidic tone to balance the fattiness of it.

Ingredients

For the achiote marinade:

2 tablespoons achiote paste

3 cloves garlic, minced/microplaned

2 tablespoons orange juice

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon ground cumin

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

For the cilantro lime vinaigrette:

2 cloves garlic, microplaned

Juice of 2 limes

Salt to taste

¼ cup extra virgin olive oil

Chef Tips

Preparation

Step 1 (for the pork chops)

In a small bowl, combine the achiote paste, minced garlic, orange juice, lime juice, olive oil, cumin, oregano, salt, and black pepper. Mix well until the ingredients are thoroughly combined; I like to place the contents in a blender as the paste can be hard to break down.

Step 2

Place the pork chops in a shallow dish or a resealable plastic bag. Pour the marinade over the pork chops, ensuring that each chop is coated evenly. If using a dish, turn the chops a few times to make sure they are well coated. If using a

bag, seal the bag and gently massage the marinade into the chops.
Step 3

Cover the dish or seal the bag and refrigerate for at least 2 hours, or preferably overnight. This will allow the flavors to penetrate the meat and enhance the taste.

When you’re ready to cook the pork chops, preheat your grill or a skillet over medium-high heat. If using a grill, make sure it’s well oiled to prevent sticking.

Remove the pork chops from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.

Step 4

Place the pork chops on the preheated grill or skillet and cook for about 4-5 minutes per side, or until they reach an internal temperature of 145°F (63°C). Cooking time may vary depending on the thickness of the chops, so adjust accordingly.

Step 5

Once cooked, remove the pork chops from the heat and let them rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, ensuring a moist and flavorful result.