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 |