Cuban Pork Chops
Transform your dinner table into a tropical paradise with these mouthwatering Cuban Pork Chops. Bursting with the bold flavors of a traditional mojo marinade made from fresh orange and lime juices, minced garlic, ground cumin, and fragrant oregano, these juicy bone-in pork chops are marinated to perfection for irresistibly tender and flavorful results. Grilled or seared to golden-brown perfection, they’re topped with soft, caramelized onions simmered in the reserved marinade for an extra layer of tangy goodness. Serve these vibrant Cuban-inspired pork chops with rice, black beans, or crispy fried plantains to enjoy a delicious taste of the Caribbean in every bite. Perfect for weeknight dinners or special occasions, this easy recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 0.5 cup Orange juice
- 0.25 cup Lime juice
- 0.25 cup Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 medium White onion, sliced
Instructions
In a medium bowl, whisk together orange juice, lime juice, olive oil, minced garlic, cumin, oregano, paprika, salt, and black pepper to create the mojo marinade.
Place the pork chops in a resealable plastic bag or shallow dish and pour the marinade over them. Ensure all the pork chops are well-coated in the marinade.
Cover and refrigerate the pork chops for at least 2 hours, or preferably overnight, to allow the flavors to infuse.
When ready to cook, remove the pork chops from the marinade and pat them dry with paper towels. Reserve the marinade for later use.
Heat a large skillet or grill pan over medium-high heat. Once hot, add the pork chops and sear them for 3-4 minutes per side, or until golden brown and cooked through (internal temperature should reach 145°F).
While the pork chops are cooking, strain the reserved marinade into a small saucepan, add the sliced onion, and bring it to a boil. Reduce the heat to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the onions are soft and the marinade has thickened slightly.
Transfer the cooked pork chops to a plate and let them rest for 5 minutes to retain their juices.
Serve the Cuban pork chops topped with the cooked onions and a sprinkle of fresh cilantro. Enjoy with rice, black beans, or fried plantains for a complete Cuban-inspired meal.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.1 g | 36% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 560 mg | 24% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 4.2 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
