Make grilled pork chops with big flavor with help from annatto paste marinade and its accompanying coleslaw. Grilled Pork Chops Yucatan-Style are show-stoppers!
What You Need
Original recipe yields 8 servings
1 cup orange juice, divided
1 Tbsp. annatto paste
8 bone-in pork chop s (2-1/2 lb.), 1/2 inch thick
1/2 cup KRAFT Real Mayo Mayonnaise
2 habanero chiles, seeded, finely chopped
7 cups shredded cabbage
4 large radishes, cut in half, thinly sliced
5 green onions, sliced
1 avocado, cut into 8 wedges
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Let's Make It
Mix 3/4 cup orange juice and annatto paste. Pour over chops in shallow dish; turn to coat both sides of chops. Refrigerate 1 hour to marinate.
Meanwhile, mix mayo, chiles and remaining orange juice in large bowl. Add cabbage, onions and radishes; mix lightly. Refrigerate until ready to serve.
Heat grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF). Serve topped with avocados, with slaw on the side.
For stronger flavor, marinate chops overnight before grilling as directed.
Prepare using pre-shredded cabbage available in the produce section of larger supermarkets.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Calories From Fat
% Daily Value*
Total Fat 24g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.