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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Grilled Cuban Pork Chops recipe (Chuletas de Puerco) Recipe

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This recipe for Grilled Cuban Pork Chops recipe (Chuletas de Puerco) is from Culinary Diversity Cuisine Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups naranja agria (bitter orange marinade) or (squeeze 1 cup lime juice mix with 1/3c water)
½ medium yellow onion, finely chopped (about ¾ cup)
¼ cup extra virgin olive oil
1 head garlic, finely chopped
1 tbsp. adobo all-purpose seasoning with pepper
1 tbsp Oregano or whole oregano leaf
1 tsp. ground cumin
6 bone-in pork chops, ¾”-1” thick (about 3 lbs.)
Directions:
Directions:
(1) In medium mixing bowl using whisk, whisk together naranja agria or lime juice, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to small bowl, cover and set aside in refrigerator.

(2) Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.

(3) Prepare grill to medium-high heat (or heat large grill pan over medium-high heat). Add pork chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145°F), 10-12 minutes.

(4) Transfer pork to serving platter. Drizzle with reserved mojo mixture.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hr 40 Mins
Personal Notes:
Personal Notes:
Enjoy!!! Goes great with black beans, white rice and tostones.

 

 

 

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