Name: Pibil-Style Pork Chops
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 1 large white onion (10½ ounces/300 g); 1¼-inch (3 cm) piece cinnamon stick; Salsa of your choice; ½ teaspoon ground cumin; ½ teaspoon whole allspice berries; 1 tablespoon fresh lime juice; ¼ teaspoon whole black peppercorns; Pickled Red Onions; 1¾ cups (420 ml) orange juice, freshly squeezed if in season; Tortillas (preferably homemade); 1 head garlic (1¼ ounces/35 g), cloves separated, peeled, and minced; 6 ounces (170 g) achiote paste; 4 pounds (1.8 kg) bone-in pork chops, about ¼ inch (6 mm) thick; 1 tablespoon grapeseed oil; ¼ cup (60 ml) apple cider vinegar; 1 teaspoon dried oregano; 2 tablespoons sea salt

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Asada

By Bricia Lopez and Javier Cabral

Published 2023

About

Cochinita pibil is a religion for some people, especially in Yucatán where the dish originated. Like many other meat dishes, it’s all about the marinade. This is our quick-grilling tribute to the iconic dish using pork chops instead of beef. You’ll find achiote paste, which adds a brilliant color and uniquely spiced flavor, in Mexican markets, and it is also available online.