Achiote Pork Chops (Chuletas de Cerdo)
These Achiote Pork Chops (Chuletas Aliñadas de Cerdo o Chancho) are proof that a short ingredient list can still deliver big flavor. A simple marinade of achiote (annatto), cumin, garlic, and fresh orange juice does all the heavy lifting! Just marinate, cook, and let the compliments roll in. Bonus: they work just as well on a skillet as on the grill.
I’ve been cooking and sharing Ecuadorian and Latin recipes for over a decade on this blog. Achiote is one of those pantry staples I reach for constantly! It shows up in my Ecuadorian lentil stew (menestra), my yellow rice, roasted hornado pork leg, carne colorada, even my turkey a lo criollo marinade uses it, and so many other dishes that define the flavors I grew up with.
This recipe is an example of my go-to meal when I want a proper Ecuadorian-style plate. You know the kind, with a juicy piece of meat, a mound of hot rice, some green plantain patacones, and a generous spoonful of menestra on the side. It’s the kind of meal that feels like home!
What is achiote?
Achiote (also called annatto) is a natural spice and coloring agent derived from the seeds of the Bixa orellana plant, native to tropical regions of Latin America. It has a mildly earthy, slightly peppery flavor with subtle floral notes, and it gives dishes that signature deep golden-orange hue.
In Ecuadorian cooking, achiote is foundational. You’ll find it in the refrito (sofrito base) of soups and stews and used in marinades for grilled and pan-seared meats. It comes in several forms: powder, paste, and as an infused oil. For this recipe, achiote powder works perfectly.
Why You’ll Love This Achiote Pork Chops Recipe
- Skillet or grill both work. These achiote pork chops come out juicy and perfectly caramelized either way, with a gorgeous color and slight crust from the achiote.
- Weeknight-friendly. Just 30 minutes of marinating and about 10–12 minutes of cooking. You can even do the marinating in the morning before work.
- Warm, bold, and completely craveable. Achiote and cumin are grounding and rich, while the orange juice adds just enough brightness to keep things balanced.
- Made for a full Ecuadorian plate. Pair with rice, patacones, and menestra and you’ve got a seriously delicious meal!
Ingredient Notes
- Pork chops (bone-in): Bone-in stays juicier and has more flavor than boneless. Thick-cut is best, since thinner chops can dry out quickly over high heat.
- Achiote powder: Find it at Latin grocery stores or in the international aisle. Achiote paste also works, just thin it slightly with a bit of oil or water.
- Cumin: Adds warm, earthy depth which seasons the pork chop and adds more flavor.
- Garlic: Use fresh cloves, crushed. Two to three is just right, but go up to four if you love garlic.
- Orange juice (fresh): Half an orange is all you need. Fresh-squeezed is ideal, just avoid anything sweetened.
- Salt and pepper: Season generously so the marinade is well-flavored before it hits the meat.
- Oil: A light coating in the pan. Use a neutral, high smoke point oil like avocado or vegetable oil.
Variations & Substitutions
- Boneless pork chops: Work well as a substitute for bone-in, just reduce cooking time slightly since they tend to cook faster.
- Achiote paste instead of powder: Use about 1 teaspoon of paste thinned with a little oil or water to replace the powder. If you can’t find achiote in any form, you can try paprika powder as a substitute, the flavor will be slightly different, but the color should be similar.
- Lime instead of orange: Lime juice makes the marinade more tangy and less sweet. It works well, though the flavor will be a bit brighter.
- Add oregano: A pinch of dried oregano is a common addition to Ecuadorian-style marinades and pairs well with these spices.
- Make it spicy: Add 1-2 tsp of your favorite chili powder (cayenne, chipotle, ají panca, piment d’espelette, etc.) for a spiced up variation.
- Chicken thighs or grilled chicken skewers: The same marinade works wonderfully on chicken thighs or for grilled chicken skewers (pinchos de pollo). Adjust cooking time accordingly and ensure an internal temperature of 165°F.
- Grill instead of pan-sear: A charcoal or gas grill adds a lovely smoky dimension. Grill over medium-high heat and follow the same timing guidelines, adjusting based on thickness.
Tips for Success
- Use a meat thermometer to avoid overcooking. Pork chops can go from perfect to dry very quickly, so the most reliable way to nail the doneness is to check that the internal temperature reaches 145°F (63°C). Pull them off the heat just as they hit that mark, since they’ll continue to cook slightly while resting.
- Let the pan get properly hot before adding the pork. A well-preheated skillet (medium-high heat) creates a better sear, helps lock in moisture, and gives you that beautiful golden-brown crust!
- Marinate for at least 30 minutes, but longer is better. While 30 minutes is enough to get good flavor on the surface of the meat, marinating for 1–2 hours (or even overnight in the fridge) allows the spices and citrus to penetrate more deeply.
Serving Suggestions
These achiote marinated pork chops are made to serve with Ecuadorian-style rice, a big spoonful of lentil menestra, a side of crispy plantain patacones (aka tostones), a few slices of ripe avocado, and a generous scoop of tomato and onion curtido for brightness and acidity. If you want to keep things simple, even just the rice, menestra, and curtido make for a wonderful meal!
Frequently Asked Questions
What does achiote taste like?
Achiote has a mild, earthy flavor with subtle floral and slightly peppery notes, but it is a very subtle flavor overall. It’s mostly known for the deep golden-orange color it gives to any dish it touches.
How should I store achiote pork chops (chuletas de cerdo) for later?
Store leftovers in an airtight container in the fridge for up to 3 to 4 days, or freeze for up to 2 months. Reheat gently in a covered skillet with a splash of water or broth to keep them from drying out.
How do I know when pork chops are done cooking?
The most reliable method is a meat thermometer. You’re looking for an internal temperature of 145°F (63°C). As a general rule, cook about 5 minutes per side over medium-high heat, but always verify with a thermometer since thickness can vary.
Achiote Pork Chops (Chuletas de Cerdo)
Ingredients
- 2 large pork chops bone-in or boneless
For the achiote marinade:
- 2-3 garlic cloves crushed
- 1 tsp achiote powder
- 1 tsp cumin
- ½ orange juiced
- Salt and pepper
To cook:
- Oil if cooking in a pan
To serve:
Instructions
- Mix the marinade ingredients and rub it all over the pork chops.
- Let the pork chops marinate for about 30 minutes.
- Cook the pork chops in hot skillet (lightly greased) or on the grill for about 5 minutes per side or until the pork chops are fully cooked.
- Exact time will vary based on the thickness of the pork chops, if they are bone in or boneless, the heat level, etc. The internal temperature should be 145F (63C) for pork chops.
- Remove the pork chops from the skillet or grill and let them rest for 5 minutes before serving. Letting them rest helps the meat stay extra juicy and tender.
- Serve the pork chops with your choice of side dishes. I served them with rice, Ecuadorian lentil stew or menestra, fried green plantains (aka patacones or tostones), a lime marinated tomato and onion salsa, and avocado.
Photos of the step by step preparation process for Achiote Marinated Pork Chops (Chuletas de Cerdo con Aliño de Achiote):
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