Achiote Glazed Pork Chops

Deeply seared, citrus-bright pork chops wear a rich red glaze of achiote, garlic, and cumin, optionally with charred corn alongside to catch the juices. RECIPE VIDEO

Ingredients

• Bone-in Pork Chops  ·  4 
• Ears of Yellow Corn  ·  4 whole 
• Cilantro, chopped  ·  2 tablespoons 
• Williamson Extra Virgin Olive Oil  ·  2 tablespoons 
• Orange Juice  ·  3 tablespoons 
• Lime Juice  ·  1 tablespoon 
• Garlic, minced  ·  2 cloves 
• Herbie's Achiote Paste Spice Mix  ·  3 tablespoons 
• Cumin, ground  ·  1/2 teaspoon 
• Oregano, dried  ·  1/2 teaspoon 
• Salt  ·  1/2 teaspoon 
• Black Pepper  ·  1/2 teaspoon 

Instructions

Achiote Glazed Pork Chops - Ready in approximately 40 minutes, this colorful supper suits a relaxed weeknight or friends around the table.

1. Whisk the achiote paste spice mix, orange juice, lime juice, 3 tablespoons of water, minced garlic, cumin, oregano, salt, and black pepper in a small bowl until smooth.
2. Pat the pork chops dry and coat both sides generously with the glaze. Let stand for 10 minutes.
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the chops and sear undisturbed for 4–5 minutes, until a deep brown crust forms.
4. Flip the chops and reduce the heat to medium. Immediately spoon any glaze remaining on the plate over the chops. Cook for another 4–5 minutes, basting with the pan juices, until the center reaches 145°F. Any glaze that touched raw pork must cook thoroughly before serving.
5. Transfer the chops to a warm platter to rest while you cook the corn.
6. Carefully wipe the excess oil from the skillet. Add 1 tablespoon of fresh oil and heat over medium-high heat. Add the corn and cook for approximately 8 minutes, turning until lightly charred on all sides.
7. Arrange the chops beside the corn, spoon over the cooked pan juices, and finish with fresh cilantro.

Jenny's Tip: - Serve with lime wedges and a crisp cabbage slaw. Pour Williamson Joy Sauvignon Blanc alongside—the citrus flavors invite another sip.