Grilled Pork Chops Yucatan-Style

• 1 cup orange juice, divided
• 1 Tbsp. annatto paste
• 8 bone-in pork chop s (2-1/2 lb.), 1/2 inch thick
• 1/2 cup KRAFT Real Mayo Mayonnaise
• 2 habanero chiles, seeded, finely chopped
• 7 cups shredded cabbage
• 4 large radishes, cut in half, thinly sliced
• 5 green onions, sliced
• 1 avocado, cut into 8 wedges Whole Foods 5 ea For $5.00 thru 02/09

1. Mix 3/4 cup orange juice and annatto paste.
2. Pour over chops in shallow dish; turn to coat both sides of chops.
3. Refrigerate 1 hour to marinate.
4. Meanwhile, mix mayo, chiles and remaining orange juice in large bowl.
5. Add cabbage, onions and radishes; mix lightly.
6. Refrigerate until ready to serve.
7. Heat grill to medium-high heat.
8. Remove chops from marinade; discard marinade.
9. Grill chops 5 to 6 min.
10. on each side or until done (160 degrees F).
11. Serve topped with avocados, with slaw on the side.

orange juice, paste, chop, mayonnaise, chiles, cabbage, radishes, green onions, avocado

Taken from www.kraftrecipes.com/recipes/grilled-pork-chops-yucatan-style-124730.aspx (may not work)