An adobo or marinade of garlic, citrus and warm spices like paprika and chili powder infuses pork chops with flavors of the Yucatan peninsula. Serve with a vibrant frisée salad that’s packed with flavor and texture from grilled peppers, oranges, avocado and toasted almonds.
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.
For the Glaze, mix all ingredients in small bowl. Set aside. Remove pork from marinade. Discard any remaining marinade.
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.
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.