Cuban Slow Cooker Pork Chops
Transform your dinner routine with these flavorful Cuban Slow Cooker Pork Chops, a dish that brings the zesty and aromatic essence of Cuban cuisine straight to your table. This recipe combines bone-in pork chops with a vibrant marinade of fresh orange and lime juice, garlic, ground cumin, and oregano, creating a tangy, citrus-infused base that tenderizes the meat to perfection during slow cooking. Layers of thinly sliced onions and the addition of bay leaves add depth and aroma, while a splash of chicken broth keeps everything moist and flavorful. The slow cooker does all the hard work, ensuring the pork is melt-in-your-mouth tender and infused with Cuban-inspired spices. Perfectly paired with rice, black beans, or sweet plantains, and finished with a sprinkle of fresh cilantro, this easy and delicious meal makes an impressive addition to any weeknight or weekend dinner lineup.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 cup Fresh orange juice
- 0.25 cup Fresh lime juice
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 large Onion, thinly sliced
- 2 pieces Bay leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Chicken broth
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
Instructions
In a small bowl, combine orange juice, lime juice, olive oil, minced garlic, ground cumin, oregano, salt, and black pepper. This will form the marinade.
Place the pork chops in a large resealable plastic bag or a shallow dish, and pour the marinade over them. Ensure that the pork chops are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
When ready to cook, remove the pork chops from the marinade, allowing any excess to drip off. Reserve the marinade for later use.
In a large skillet, heat a small amount of oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until they are lightly browned. This step enhances the flavor but is optional.
Place the sliced onions in the bottom of a slow cooker. Lay the seared pork chops on top of the onions.
Pour the reserved marinade and chicken broth over the pork chops. Add the bay leaves for extra flavor.
Cover and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the pork chops are tender and fully cooked to an internal temperature of 145°F (63°C).
Once cooked, remove the bay leaves and discard them. Serve the pork chops with the cooked onions and a drizzle of the flavorful cooking liquid from the slow cooker.
Garnish with freshly chopped cilantro, if desired, and serve with rice, black beans, or plantains for an authentic Cuban meal.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 13.5 g | 5% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 7.2 g | ||
| Protein | 29.0 g | 58% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 63 mg | 5% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 604 mg | 13% | |
*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.
