Cuban Style Pork Chops
Transport your taste buds to the vibrant streets of Havana with these flavorful Cuban Style Pork Chops! Marinated in a zesty blend of fresh orange and lime juices, olive oil, minced garlic, and fragrant spices like cumin and oregano, these tender bone-in pork chops are bursting with tropical flair. The marinade infuses the meat with bold, citrusy notes and a hint of earthy warmth, while a quick sear in a hot skillet creates a beautifully golden-brown crust. Perfectly cooked to juicy perfection, these pork chops are served with fresh lime wedges for an extra pop of brightness. Pair them with classic Cuban sides like rice, black beans, or fried plantains for an authentic and satisfying meal. Ready in just about 40 minutes (plus marinating time), this recipe is ideal for spicing up weeknight dinners or impressing guests with a flavor-packed dish straight from the Caribbean!
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 0.5 cup Fresh orange juice
- 0.25 cup Fresh lime juice
- 0.25 cup Olive oil
- 4 cloves Garlic cloves (minced)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano (dried)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 4 pieces Lime wedges (for garnish)
Instructions
In a medium-sized bowl, combine orange juice, lime juice, olive oil, minced garlic, chopped cilantro, ground cumin, oregano, salt, and pepper to form the marinade.
Place the pork chops in a large zip-top bag or shallow dish and pour the marinade over the chops. Ensure the chops are completely coated. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for maximum flavor.
Remove the pork chops from the refrigerator about 30 minutes before cooking to let them come to room temperature. Discard the marinade.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the pork chops to the skillet.
Cook the pork chops for 4-5 minutes per side or until they develop a golden-brown crust and reach an internal temperature of 145°F (63°C). Avoid overcrowding the pan; if necessary, cook in batches.
Once cooked, transfer the pork chops to a plate and cover loosely with aluminum foil. Let them rest for 5 minutes to allow the juices to redistribute.
Serve the Cuban-style pork chops warm with lime wedges on the side for a zesty garnish. Pair with white rice, black beans, or fried plantains for a complete meal.
Nutrition Facts
Calories |
444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.3 g | 44% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 75 mg | 25% | |
| Sodium | 558 mg | 24% | |
| Total Carbohydrate | 6.8 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.0 g | ||
| Protein | 27.5 g | 55% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 50 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 451 mg | 10% | |
*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.
