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Nutrition Facts
Serving Size 155 g
(Approx. 4 Servings)
Amount Per Serving
Calories 330 Calories From Fat 230
% Daily Value*
Total Fat 25 g 38%
Saturated Fat 15 g 75%
Trans Fat 1.0 g
Cholesterol 135 mg 56%
Sodium 380 mg 16%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 0 g
Protein 24 g
Vitamin A 15% Iron 6%
Vitamin C 10% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Achiote Grilled Pork Chuleta with Cholula Butter

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
4  People


Recipe makes 4 Servings

4 H-E-B Pork Ribeye Boneless Thick
1 Tsp Mi Tienda Achiote Seasoning, plus more as needed to season each pork chop
4 Oz unsalted butter
2 Tbsp Cholula Hot Sauce
2 Tbsp red onion, minced
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Preheat grill to medium-high.
Season pork chops with Achiote seasoning and bring to room temperature. While meat rests, prepare Cholula butter.
In a small bowl, combine softened butter, Cholula and minced red onion. Whisk well to combine. This step can also be done in a small food processor.
Place butter in a small jar or bowl and refrigerate to firm up while grilling pork.
Place pork chops on hottest part of grill and allow to cook for 2 to 4 minutes. Rotate pork 90° to get crosshatch grill marks and cook an additional 2 to 3 minutes, depending on thickness.
Flip pork chops and repeat on the opposite side. Cooked pork should have an internal temperature of at least 150°F.
Place pork on a plate to rest and add a dollop of Cholula butter over each chop. Serve.


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