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Achiote pork chop on a bed of rice and lentils on a blue and white plate with a blue background.
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Achiote Pork Chops (Chuletas de Cerdo)

These Ecuadorian style achiote pork chops are marinated in a mix of achiote or annatto, cumin, garlic, and fresh orange juice, then seared in a skillet (or cooked on the grill).
Course Main Course
Cuisine Ecuadorian, International, Latin American, South American
Keyword Achiote, Achiote marinade, Annatto, Comfort food, Easy and quick, Pork
Prep Time 5 minutes
Cook Time 10 minutes
Marinating time 30 minutes
Total Time 15 minutes
Servings 2

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.
    Ingredients for achiote marinade in a glass bowl
  • Let the pork chops marinate for about 30 minutes.
    Achiote rubbed pork chops marinating on a white plate
  • 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.
    Pork chops cooking in a pan
  • 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.
    Two achiote pork chops cooking in a pan
  • 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.
    Achiote pork chop on a bed of rice and lentils on a blue and white plate with a blue background.