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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (184g) Recipe makes 2 servings The following items or measurements are not included below: 1/4 teaspoon fresh ground pepper |
||
| Calories 221 | ||
| Calories from Fat 76 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 8.5g | 13% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.1g | ||
| Cholesterol 80mg | 26% | |
| Sodium 254mg | 10% | |
| Potassium 715mg | 20% | |
| Total Carbohydrate 4.8g | 1% | |
| Dietary Fiber 0.4g | 1% | |
| Sugars 0.8g | ||
| Protein 30.8g | 61% | |
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Cuban Spiced Pork Chops
By: justcallmetoni
Aug 25, 2005
This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.
SERVES 2
Ingredients
- 2 (5 ounce) lean boneless pork chops
- 2 limes, juice of
- 1/2 teaspoon ground cumin
- 2 garlic cloves, crushed
- 1/4 teaspoon onion powder
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon olive oil (optional)
Directions
1
Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.2
Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.3
Grill or broil 8-10 minutes, turning once half way.
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- Course > Main Dish
- Main Ingredient > Meat > Pork > Chops
- Main Ingredient > Fruit > Citrus > Lime
- Cuisine > North American > Central American > Caribbean > Cuban
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > 3 or Less Steps
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Refrigerator
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For 1 or 2
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Mrs.Jack
On Aug 31, 2008
DELICIOUS!!! I've made this twice now-the 1st, I followed recipe exactly and we loved it! The 2nd, I used it as a base since I didn't have enough limes-I took suggestions from others and added oj, ground coriander, extra cumin, and marinated overnight. Both ways were so flavorful-I love the lime tang! Served w/ Spicy Black Bean Salsa, plantain chips, cilantro rice, cranberry sauce spiked w/ a little rum, and cuban bread. Thank you so much for a wonderful recipe!!!
From: Miss Oregon
On Jul 15, 2008
THis was great! I know you say not to leave it overnight but I had too much going on and just grilled it the next morning. It turned out great. I added most of the ingredients to taste and lots of garlic because I love it. Great great great!
From: Valeria
On Dec 6, 2005
These were delicious. I used six chops but only doubled the marinade and it turned out fine. By accident I put in 1/2 tablespoon of cumin (it should have been 1 teaspoon, since it was doubled), and I didn't have any onion powder and it still was wonderful.
From: Kat in DC
On Nov 14, 2007
It was ok.. Kind of like a cuban pork roast, but was missing a lot of the main ingredients that make for the flavor. I added oj, oregano, coriander, extra garlic, extra cumin and some cilantro to the marinade. The lime juice is way too overpowering, you can just use the extra lime juice after being cooked if you like lime THAT much. That's why Cubans use the oj..
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