Start making the marinade combining the juice of three blood oranges, the rice vinegar, the cumin, the latino seasoning, the oregano, and the ground annatto.
Stir with a whisk and add the pork chops. It is recommended to leave the meat at least for 15 minutes so that the meat can absorb the flavors.
Turn on the grill on high and let it reach the appropriate temperature. Grill the pork chops on direct flame and sear for five minutes on both sides. Move the pork chops to a lower temperature grilling rack and continue cooking for 10 minutes. Meat will be ready when reaching an internal temperature of 145°F. Move the meat out of the grill and let it rest. Do not slice.
Grill the fruit no more than 3 minutes on each side until getting the grilling marks and get ready to serve the pork chops.
You can enjoy the pork chops with a side of yellow rice, avocado slices and salsa verde.