Pibil-Style Pork Chops

Directions

1In a mortar and pestle, grind the garlie, allspice, peppercorns, and salt until it has reached a paste consis-tency. Alternatively, you could grind the spices in the mortar separately and then pulse the garlic and ground spices in a mini food processor to form the paste.

2Put the pork chops in a large rectangular container and generously and evenly rub the paste all over the chops. Cover and allow the meat to marinate in the refrigerator for 1 hour.

3Meanwhile, in a high-performance blender or food processor, add the achiote paste, onion, orange juice, lime juice, vinegar, oil, oregano, cumin, and piece of cinnamon stick. Blend until smooth. Pour the blended mixture on top of the marinated pork chops and return to the fridge for at least 1 more hour or overnight.

4Remove the pork chops in their marinade from the fridge to allow them to reach room temperature before grilling.

5Start a charcoal or gas grill. The gas should be set to high. If using a pellet grill, preheat your grill to 450°F for at least 15 minutes. If using charcoal, the coals should be red but entirely covered with gray ash.

6Remove the pork chops from the marinade and put them on the grill directly over the high fire. Close the lid and cook, turning once, for about 10 minutes total.

7The pork chops are done when their internal temperature reaches 145°F on a meat thermometer.

8Transfer the meat to a cutting board and let rest for 5 minutes.

9Slice the pork chops and serve with pickled onions, salsa, and tortillas.