Marinated Pork Chops With Annatto
- 6 bone-in, half-inch-thick pork chops
- 1/3 cup red wine vinegar
- 1/3 cup olive oil
- 1½ tablespoons ground annatto (achiote)
- 1 tablespoon oregano
- 1/2 tablespoon coriander seeds
- 1/2 tablespoon cumin seeds
- 1/2 tablespoon peppercorns
- 1 tablespoon salt plus 1/2 a teaspoon for chops
- 5 cloves garlic minced
- 1 large jalapeño pepper minced (or 2 serrano peppers, minced)
Pork chops! If my husband were the cook in our house, we would have pork chops every other day! I have always loved the idea of the perfectly cooked chop, and I think I finally figured it out. We were always told to cook the pork really well, so the results would be overdone, dried-out pork chops. On a visit to North Carolina, I stumbled upon a well-stocked Mexican market. I was amazed at their spice selection and pleasantly surprised to find annatto, in a ground version. If you are still unfamiliar with annatto, also known as achiote, it’s just one of those spices, that once you use it, it will become a staple in your pantry!
Note: This dish, while it cooks quite quickly, does require 3 hours of marinating time and another half-hour to come to room temperature before cooking.
If you are using a thicker pork chop, cook in the same manner, but you want to just sear the pork chop, finish cooking in a preheated 350ºF oven for an additional 20 minutes.