Makes 6 servings.
Prep Time: 30 minutes
Refrigerate Time: 30 minutes
Cook Time: 15 minutes
INGREDIENTS
Yucatan Style Pork:
1/4 cup coarsely chopped onion
3 cloves garlic
1 tablespoon cider vinegar
1 tablespoon fresh lime juice
1 1/2 teaspoons McCormick® Chili Powder
1 1/2 teaspoons McCormick® Paprika
1 teaspoon grated orange peel
1 teaspoon salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon McCormick® Cinnamon, Ground
1/4 teaspoon McCormick® Cloves, Ground
1/4 teaspoon McCormick® Oregano, Whole Mexican
1/4 teaspoon McCormick® Cumin, Ground
6 bone-in pork chops, 3/4-inch thick (about 2 1/2 pounds)
Paprika & Orange Glaze:
1/4 cup orange juice
1 tablespoon firmly packed light brown sugar
1 tablespoon balsamic vinegar
1 1/2 teaspoons McCormick® Paprika
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1/4 teaspoon salt
Fresh Orange & Avocado Frisée:
1 large red bell pepper, halved and seeded
2 heads baby frisée (about 1/4 pound), trimmed and leaves separated
2 seedless oranges, peeled and sectioned
1 large avocado, peeled, seeded and sliced
1/2 cup thinly sliced red onion
1/4 cup slivered almonds, toasted
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon McCormick® Cinnamon Sugar
1/4 teaspoon salt
DIRECTIONS
1. For the Pork, place all ingredients except pork in food processor. Cover. Process until smooth. Place pork in glass dish. Pour adobo over pork; turn to coat well. Cover. Refrigerate 30 minutes or longer for extra flavor.
2. For the Glaze, mix all ingredients in small bowl. Set aside. Remove pork from marinade. Discard any remaining marinade.
3. Grill pork over medium heat 6 to 7 minutes per side or until desired doneness, brushing occasionally with glaze. Discard any remaining glaze. For the Salad, grill bell pepper over medium heat 3 to 4 minutes per side or until slightly charred. Cool slightly. Cut into strips.
4. Place bell pepper in large bowl. Add frisée, oranges, avocado, red onion and almonds. Mix lime juice, oil, cinnamon sugar and salt in small bowl with wire whisk until well blended. Drizzle over salad; toss gently to coat. Serve pork chops with Salad.
NUTRITION INFORMATION
per serving
Calories: 396
Fat: 24 g
Carbohydrates: 19 g
Cholesterol: 63 mg
Sodium: 660 mg
Fiber: 5 g
Protein: 26 g
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