Yucatan Style Pork with Fresh Orange and Avocado Frisee Recipe

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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.
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  • 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
30 mins
15 mins
1. 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.

2. For the Glaze, mix all ingredients in small bowl. Set aside. Remove pork from marinade. Discard any remaining marinade.

3. 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.

4. 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.
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Nutrition (per serving)
Calories: 396 Calories
Fat: 24 Grams
Protein: 26 Grams
Cholesterol: 63 Milligrams
Carbohydrates: 19 Grams
Sodium: 660 Milligrams
Fiber: 5 Grams

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