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Chuletas de cerdo (pork chops): recipe illustration
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Chuletas de cerdo (pork chops)

Pork chops marinated in achiote, garlic and onion, then grilled or pan-fried until caramelised on the outside and tender inside. A simple and very common family meal, usually served with rice and beans.

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Ingredients

Ingredients

Marinade

Spices & seasoning

Optional extras

On the side

Instructions

  1. In a bowl, mix the garlic, onion, achiote paste, lime juice, oregano, salt, pepper and cumin.
  2. Coat the chops with this marinade and let them rest at least 2 hours in the fridge, ideally overnight.
  3. Take the meat out 20 minutes before cooking so it isn't cold in the middle.
  4. Heat the oil in a large pan over medium-high heat.
  5. Cook the chops 5 to 6 minutes per side, until well browned and no longer pink in the centre (65 °C at the core).
  6. Let rest for 3 minutes before serving with the rice, beans and plantain.

Variations and tips

Grilled version. Cook them on a barbecue over medium heat for 6 to 7 minutes per side, brushing with marinade during cooking.

With what you can find. If achiote is hard to find, use 1 teaspoon of sweet paprika and a pinch of turmeric to get the same orange colour.

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Original Ecomely recipe.