Cuban Pork Chops Recipes Recipe For Chicken

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GRILLED CUBAN PORK CHOPS



Grilled Cuban Pork Chops image

Tired of plain pork? Jazz grilled chops with a flavor-packed rub.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 8

2 tablespoons grated lime peel
1 tablespoon cumin seed
1 tablespoon cracked black pepper
1/2 teaspoon salt
2 tablespoons olive or vegetable oil
1 clove garlic, finely chopped
4 boneless pork loin or rib chops, about 1 inch thick (about 2 pounds)
Mango slices, if desired

Steps:

  • Heat coals or gas grill for direct heat. Remove excess fat from pork. In small bowl, mix all Cuban Rub ingredients; rub evenly on both sides of pork.
  • Cover and grill pork 4 to 6 inches from medium heat 8 to 10 minutes, turning frequently, until pork is no longer pink and meat thermometer inserted in center reads 160°F. Garnish with mango slices.

Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 140 mg, Fat 1, Fiber 0 g, Protein 48 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 380 mg

BUTTERFLIED CUBAN STYLE PORK CHOPS



Butterflied Cuban Style Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 52m

Yield 4 servings

Number Of Ingredients 13

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 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (1/4-inch) thick slices Swiss cheese
8 (1/4-inch) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil

Steps:

  • Heat the grill to high.
  • Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
  • Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
  • Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
  • Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

CUBAN-STYLE PORK CHOPS



Cuban-Style Pork Chops image

These are like Cuban sandwiches without the bread, so they're a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. -Erica Allen, Tuckerton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon adobo seasoning
4 boneless pork loin chops (4 ounces each)
4 slices deli ham (about 3 ounces)
4 slices Swiss cheese
2 tablespoons chopped fresh cilantro
Optional: Mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Steps:

  • Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours., Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles.

Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 700mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

SUNNY'S CREAMY CHICKEN PORK CHOPS



Sunny's Creamy Chicken Pork Chops image

This recipe is what I reach for when I'm tired and don't want to stand over the stove for hours, but still want to serve a really delicious dinner! A bonus is that it's also a lower calorie entree the way I make it. This dish can also be made with chicken instead of pork; either whole pieces, or chunks, simply adjust cooking time accordingly. Serve with rice, pasta or mashed potatoes.

Provided by MRS.G

Categories     Meat and Poultry Recipes     Chicken

Yield 3

Number Of Ingredients 7

1 teaspoon olive oil
1 onion, chopped
2 cloves garlic, chopped
4 pork chops
1 (10.75 ounce) can condensed cream of chicken soup
½ (14.5 ounce) can chicken broth
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Add onions and garlic and saute until translucent. Add pork chops and brown about 4 to 6 minutes each side, stirring often to avoid burning onions and garlic.
  • Meanwhile, in a separate bowl, whisk together soup and broth. Pour soup mixture over browned chops, stirring well to loosen onions and garlic and to deglaze skillet. Reduce heat and gently simmer for 10 to 15 minutes, stirring and turning chops occasionally, until chops are cooked through. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper to taste and serve.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 11.7 g, Cholesterol 54.5 mg, Fat 15.9 g, Fiber 0.7 g, Protein 17.1 g, SaturatedFat 4.9 g, Sodium 985.6 mg, Sugar 2.4 g

CUBAN PORK CHOPS



Cuban Pork Chops image

Cuban Pork Chops are a healthy and super easy weeknight dinner idea! Thin pork chops and sliced fresh onions are marinated in a garlic paste and sour citrus mixture, then pan fried until tender.

Provided by Karrie | Tasty Ever After

Categories     Entree

Time 30m

Number Of Ingredients 9

8 thin center-cut pork chops, (about 4 ounces each)
salt and black pepper, (to taste)
4 cloves garlic
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 cup sour Seville orange juice ((or mix together 1/4 cup sweet orange juice mixed with 1/8 cup each of fresh lime and lemon juice)
1 large onion, (halved and thinly sliced)
1/4 cup olive oil
1/2 cup dry sherry

Steps:

  • Season the chops with salt and pepper. Set aside.
  • In a mortar, crush the 4 cloves of garlic, 1/4 teaspoon oregano, and 1/4 teaspoon cumin together into a paste. Rub the chops with the garlic paste, place in a medium sized shallow bowl or baking dish, and pour half of the sour orange mixture on top. Cover with sliced onions and pour rest of sour orange mixture on top. Cover and refrigerate 2 to 3 hours.
  • Remove chops from the marinade, pat dry, and reserve marinade.
  • In a large pan, heat the oil over medium-high heat until hot and brown the chops quickly on both sides.
  • Add the sherry and reserved marinade, including the onions, to the pan with the pork and bring to a boil. Cover, reduce heat to low, and cook until pork is tender, about 20 minutes.

Nutrition Facts : Calories 590 kcal, Carbohydrate 8 g, Protein 59 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 180 mg, Sodium 133 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

CUBAN SLOW-COOKER PORK CHOPS



Cuban Slow-Cooker Pork Chops image

This recipe is courtesy of my Mother-in-law. It's the easiest, most delicious crock pot recipe ever. Normally I shy away from canned ingredients, but the sofrito has so much flavor, it really doesn't need anything else. I serve the chops with a side of brown rice.

Provided by Diet It Up

Categories     Stew

Time 6h5m

Yield 6 serving(s)

Number Of Ingredients 5

6 center-cut pork chops, bone-in
1 (12 ounce) jar sofrito sauce, Goya
1 (15 ounce) can tomato sauce
1/2 cup water
1 cup pimento-stuffed green olives

Steps:

  • Layer the pork chops in a crock pot.
  • Combine sofrito, tomato sauce and water in a bowl. Pour over the chops.
  • Set the crock pot for 6 hours on the low setting.
  • Add the olives to the sauce before serving.

INSTANT-POT MOJO PORK



Instant-Pot Mojo Pork image

In Cuba, lechon asado (roast pork) is marinated in mojo, a citrus-herb sauce. In this Instant-Pot pork recipe, the pressure cooker infuses similar flavor into pork shoulder. No pressure cooker? Braise the meat in a large pot in a 300 degrees F oven for 4 to 5 hours.

Provided by Breana Lai Killeen, M.P.H., RD

Categories     Healthy Lime Recipes

Time 1h40m

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil
1 (3 1/2- to 4-pound) boneless pork shoulder, trimmed and cut into 6 pieces
8 cloves garlic, minced
3 tablespoons chopped fresh oregano
2 teaspoons ground cumin
1 bay leaf
Zest & juice of 1 large orange, divided
Zest & juice of 1 large lime, divided
2 teaspoons kosher salt
2 teaspoons ground pepper
½ cup water
1 large yellow onion, sliced

Steps:

  • Heat oil in an electric pressure cooker on sauté mode. Add half the pork and cook, turning occasionally, until browned, about 3 minutes per side. Transfer to a bowl and repeat with the remaining pork.
  • Add garlic, oregano, cumin, bay leaf, orange and lime zests, salt and pepper to the pot and cook, stirring, until fragrant, about 30 seconds. Stir in orange and lime juice and water and scrape up any browned bits. Nestle the pork into the sauce. Drizzle with any accumulated juices from the bowl and scatter onion over the top.
  • Close and lock lid. Cook on high pressure for 1 hour. Manually release pressure and remove lid.
  • Transfer the pork to a platter and shred the meat into large pieces. Skim fat from the liquid, if desired. Return the pot to sauté mode and bring the liquid to a boil. Cook until the sauce has thickened, about 10 minutes. Serve the sauce over the pork.

Nutrition Facts : Calories 295.5 calories, Carbohydrate 4.3 g, Cholesterol 96.8 mg, Fat 19.1 g, Fiber 0.8 g, Protein 25.4 g, SaturatedFat 6.7 g, Sodium 443.8 mg, Sugar 1.5 g

CITRUS-SPICE CARIBBEAN/CUBAN MARINADE FOR PORK, BEEF, CHICKEN



Citrus-Spice Caribbean/Cuban Marinade for Pork, Beef, Chicken image

The perfect blend of citrus and spice for a taste straight from the islands. Prep time doesn't include marinating time.

Provided by LizzyGirl09

Categories     Caribbean

Time 10m

Yield 1 marinade, 4 serving(s)

Number Of Ingredients 13

1/4 cup olive oil
2 tablespoons orange juice
2 tablespoons lime juice
2 -4 garlic cloves, minced
1/2 cup finely chopped onion
2 teaspoons ground black pepper
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 dash ground cloves
1 teaspoon chili powder

Steps:

  • Combine all ingredients in a heavy-duty Ziploc bag or glass pan.
  • Add your choice of pork, beef, chicken or fish.
  • Marinate for at least two hours.
  • Prepare in your preferred method of cooking.

CUBAN PORK CHOPS



Cuban Pork Chops image

These Cuban pork chops or chuletas de cerdo in Spanish, make an easy, affordable and quick dinner.

Provided by Elizabeth

Categories     Main Course

Time 35m

Number Of Ingredients 9

2 tablespoons Canola Oil
1½ - 2 lbs. Pork Chops (about 4 medium, thin pork chops)
1 teaspoon Salt
1 teaspoon Garlic Powder
¼ teaspoon Cumin
¼ teaspoon Oregano
¼ teaspoon Black Pepper (or to taste)
1 Lime (cut in half, plus more for serving if desired)
¼ cup Water

Steps:

  • Combine the salt, garlic powder, cumin, oregano and black pepper in a small bowl. Stir to combine.
  • Place the pork chops on a pan or large plate so they fit without overlapping. Sprinkle one side with half of the prepared seasoning mix and squeeze half the lime juice over the chops. Turn them and repeat on the other side.
  • Cover the pan or plate with plastic wrap and refrigerate for at least 30 minutes. Remove the pork chops from the refrigerator at least 15 minutes before cooking to let some of the chill out.
  • Heat the canola oil in a large heavy skillet (with a lid) over medium-high heat. Add the pork chops and cook about 2 minutes per side.
  • Add ¼ cup of water to the skillet, lower the heat to medium-low and cover. Cook the chops for 15 minutes, turning them half way through the cooking time.
  • Uncover the skillet and continue cooking until the liquid reduces and the chops are golden in spots - about 5-7 minutes. Turn the chops so they brown on both sides.
  • Serve the pork chops with lime wedges, if desired.

Nutrition Facts : Calories 422 kcal, Carbohydrate 2 g, Protein 49 g, Fat 22 g, SaturatedFat 6 g, Cholesterol 151 mg, Sodium 692 mg, ServingSize 1 serving

CUBAN PORK CHOPS WITH MOJO



Cuban Pork Chops with Mojo image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
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 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

  • 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 1 hour in refrigerator.
  • 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 serve immediately.
  • Garnish with watercress, tomatoes and avocado.

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