Cuban Style Pork Chops

Cuban Style Pork Chops
Original recipe courtesy of Bobby Flay

3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 tsp ground cumin
1/4 cup canola oil
4 (8 oz) boneless pork chops, butterflied and thinly pounded
salt and fresh ground black pepper
8 (1/4 inch) thick slices of Swiss cheese
8 (1/4 inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tblsp chopped cilantro leaves
1/4 cup olive oil

Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tblsp oregano, the garlic, cumin and canola oil in a large baking dish. Add the pork, turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

Remove pork from marinade and pat dry. Place chops, cut side up and season with salt and pepper. Place 1 slice of Swiss, 2 slices of ham, a few slices of pickles and another slice of cheese on 1 half of the chop. Fold over and brush the top with oil, season with salt and pepper. Repeat with remaining chops.

Heat the grill to high. Place the chops on the grill, oil side down and grill until golden brown, 3-4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2-3 minutes longer.

Whisk the remaining orange and lime juices, oregano and the cilantro with the olive oil. Spoon over the chops and serve.



These were really good and of course I made a minor change. My pork chops were rather small so I use one beaten pork chop for the top and one for the bottom instead of butterflying them. Next time I will use thin cut pork cutlets.

I served them with black beans and sliced beets.