these cuban pork chops can be stretched by simply adding more pork chops and you can use any cut you like. the avocado that is squeezed with lime goes great with the citrus juice these are cooked in.
cuban pork chops
- 1 cup plus 1/4 cup orange juice divided
- 1/2 cup plus 1/4 cup fresh lime juice divided
- 1/4 cup vinegar
- 4 1-inch-thick bone-in pork chops
- salt & pepper
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 3 tablespoons canola oil
- 1/4 cup chopped red onion
- 2 cloves garlic chopped
- 1/4 cup white wine
- 1 avocado sliced, for garnish
in a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar.
add pork and let it sit and marinate for about 15 minutes at room temperature.
in a small mixing bowl, combine all dried spices.
pat the pork chops dry with a paper towel and rub with the dry spice mixture.
heat oil in a large saute pan over high heat.
place the pork chops in the pan and sear on 1 side until brown.
flip over and turn the heat down to medium-low.
add onion and saute for 2 minutes.
then add the garlic and continue to cook until garlic begins to brown.
pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine.
simmer until the liquid is slightly reduced and begins to thicken.
the chops should be cooked through.
remove the chops from pan and put on a warm plate.
continue to reduce juices in pan by half.
pour over the chops and tops with sliced avocado