Marinated Pork Chops with Annatto Yields 6 servings Ingredients: 6 bone-in, half-inch-thick pork chops 1/3 cup red wine vinegar 1/3 cup olive oil 1 1/2 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, or 2 serrano peppers, minced Once you make your own marinades, you will never buy commercially made ones again! Directions: 1. Lay the pork chops in a large, glass baking dish and lightly season with salt; set aside. 2. Combine the oregano, peppercorns, cumin seeds, and coriander seeds in a molcajete or a mortar. Crush down as much as you can with the pestle, but still leaving it coarse. Transfer to a bowl, and add the vinegar, salt, garlic, jalapeño, annatto, and olive oil. Whisk to combine, taste for salt. Pour marinade over pork chops and make sure they are evenly coated. Cover and marinate for at least 3 hours. 3. Remove the pork chops from the refrigerator 30 minutes before cooking. When ready, preheat a heavy, nonstick skillet to medium heat for a few minutes. Shake excess marinade from chops and cook 2 at a time if there is room in the pan, do not overcrowd. Cook for 3 to 4 minutes per side, transfer to a plate and tent (cover lightly) with foil paper while you cook the rest. Note: If you are using a thicker pork chop, cook in the same manner, but you want to just sear the pork chop, the finish cooking in a preheated 350ºF oven for an additional 20 minutes.
Posted on: Tue, 22 Jul 2014 18:37:04 +0000
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