Côtelettes de porc frottées à l'achiote
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Achiote-Rubbed Pork Chops
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Achiote is also known as annatto. It’s widely used for adding color to cheeses. It will add a sweet, peppery flavor to the pork. It’s easy to find in the Latin foods aisle of your grocery store. Be sure to wear gloves if you’re going to handle the rub mixture. It won’t hurt you but will color your skin for a couple of days. An easy solution is to pour the rub ingredients into a one-gallon sealable plastic bag. Mix everything then add the pork chops. Seal the bag and move the chops around in the rub. Transfer the chops with tongs from the bag to the pan.
Ingredients
- 4 Thin-cut top loin pork chops, bone-in
- Achiote rub
- ¼ cup olive oil
- 2 Tablespoons Sherry Vinegar
- 1 Tablespoon Achiote (Annatto) powder (Get the powder not the seeds)
- 1 teaspoon coarse salt
- ¼ teaspoon garlic granules or garlic powder
- ¼ teaspoon onion powder
- A pinch of freshly ground black pepper
Achiote rub ingredients:
Directions
- Pat dry the pork chops on both sides.
- Trim any excess fat.
- Combine the ingredients for the Achiote rub in a 1-gallon sealable plastic bag.
- Seal the bag and mix everything to form a paste.
- Re-open the bag and place the chops inside.
- Seal it.
- Move the chops around in the bag to coat completely.
- Heat the 8.5" Fry Pan over medium heat.
- The pan will be ready when water droplets dance on the surface of the pan.
- Transfer the pork chops from the plastic bag to the dry fry pan using tongs.
- Be sure to allow any excess rub to drip back into the bag. You want just enough on the chop to coat it.
- Cook the pork chops on each side for four minutes or until the internal temperature reaches 150 degrees Fahrenheit.
- Transfer the chops to a serving platter.
Recipe Note
Tip: Pair these colorful, tasty pork chops with our Spinach and Onion Polenta and Apple Chutney.