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  • 8servings
  • 87minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, C
MineralsCopper, Magnesium, Sulfur, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 cup orange juice , divided

  2. 1 Tbsp. annatto paste

  3. 8 bone-in pork chop s (2-1/2 lb.),

  4. 1/2 inch thick

  5. 1/2 cup KRAFT Real Mayo Mayonnaise

  6. 2 habanero chile s, seeded, finely chopped

  7. 7 cups shredded cabbage

  8. 4 large radishes , cut in half, thinly sliced

  9. 5 green onions , sliced

  10. 1 avocado , cut into 8 wedges

Instructions Jump to Ingredients ↑

  1. MIX 3/4 cup orange juice and annatto paste. Pour over chops in shallow dish; turn to coat both sides of chops. Refrigerate 1 hour to marinate.

  2. MEANWHILE, mix mayo, chiles and remaining orange juice in large bowl. Add cabbage, onions and radishes; mix lightly. Refrigerate until ready to serve.

  3. HEAT grill to medium-high heat. Remove chops from marinade; discard marinade. Grill chops 5 to 6 min. on each side or until done (160ºF). Serve topped with avocados, with slaw on the side.

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