Cuban Pork Chops Recipes Recipe For Hand

CUBAN PORK CHOPS WITH PLANTAIN HASH

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the plantains, bell pepper, red onion, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are tender, about 15 minutes. Stir in half of the garlic and cook until golden, about 1 minute; season with salt and pepper.
• Meanwhile, combine the remaining garlic, lime zest, oregano and cumin in a small bowl. Rub on both sides of the pork chops and season with salt and pepper.
• Heat the remaining 1 tablespoon olive oil in a separate large nonstick skillet over medium-high heat. Add the pork and cook until browned and just cooked through, 3 to 4 minutes per side.
• Divide the pork and plantain hash among plates. Serve with lime wedges and hot sauce.

CROCK POT CUBAN PORK CHOPS

Steps:

• 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 sear until brown.
• Remove chops and place in crock pot (slow cooker).
• Add onion and garlic to pan and saute for 1-2 minutes, add onion/garlic to crock pot with the pork. Combine orange juice, lime juice, vinegar, and chicken broth and pour over the pork in the crock pot.
• Cover and cook for 45 min - 1 hour on high heat or 2 hours on low heat. Check for doneness depending on the size of the chops. They may need more time in the crock pot if they are bigger pork chops. Don't keep them in the crock pot too long or they will dry out.
• Pour remaining liquid over the chops when ready to eat. Garnish with the slow-cooked onions and tomatoes and/or avocado. Enjoy!

CUBAN PORK CHOPS

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.

CUBAN PORK

Steps:

• Flatten the pork tenderloin slices slightly, and set aside. In a bowl, mix together the lime zest, olive oil, cumin, salt, crushed red pepper, and garlic. Reserve the lime juice. Rub the seasoning mixture onto both sides of the pork slices.
• Spray a heavy skillet or ridged grill pan with cooking spray, and place over medium heat. Pan-fry the pork slices until browned on both sides, 6 to 7 minutes per side. After you turn the meat over, pour the reserved lime juice over the meat and continue cooking until no longer pink in the center. Serve hot, topped with pan juices.

CUBAN-STYLE PORK CHOPS

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.

CUBAN PORK CHOPS

Steps:

• Combine the marinade ingredients in a large Ziploc bag and mix well to combine.
• Take each pork chop and with a sharp knife cut a pocket in the fatty side of the pork chop. Work the knife and cut almost to the bone, widening the pocket inside the chop. Do this with each of the pork chops.
• Put the pork chops into the plastic bag. Seal it well and massage the marinade into the chops. When all the pork chops are covered in marinade, put the bag of marinade & chops into a large bowl and tuck it into the refrigerator for two hours.
• Your choice, put them on the grill or use your stovetop grill - here are the directions for in-house. Preheat oven to 375.
• Prepare the stuffing - pretty simple, just slice the pickles and set out the ham & cheese on a plate. Once you begin working with the raw pork for stuffing you'll be happy you have it set aside.
• After two hours, remove the chops from the marinade and discard the remaining liquid. Blot the excess liquid off the chops. Take each pork chop and stuff it with a slice of ham, dill pickles and a slice of cheese. Do not over stuff.
• Grill on side one about 5 minutes, twist about 1/4 turn and continue grilling another 3 minutes (this will give you great grill marks. Flip and finish cooking in the oven about 8 minutes or until the internal temperatures reads 145 degrees. Allow to rest about 5 minutes before serving

CUBAN PORK CHOPS WITH MOJO

Steps:

• Heat olive oil in frying pan over medium heat.
• Add garlic, cumin, and oregano, cook 1 minute.
• Quickly add lime juice, and bring to boil until slightly thickened.
• Add salt and pepper, set aside to cool.
• Place pork chops in shallow bowl, cover with sauce, coating chops.
• Marinate for 1 hour in fridge.
• Grill or broil chops until well done, and reheat remaining sauce.
• Transfer chops to plate and pour sauce over chops.

CUBAN PORK CHOPS

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.

CITRUS MARINATED CUBAN PORK CHOPS

Steps:

• Place the orange juice, orange zest, lime juice, lime zest, garlic, cilantro, and olive oil in to a blender. Season to taste with kosher salt and pepper, then puree until smooth. Pour half of the vinaigrette into a resealable plastic bag. Refrigerate the remaining for use later as a sauce.
• Cut each pork chop from one side through the middle horizontally to within one-half inch of the other side. Open the two sides and spread them out like an open book. Pound with a meat mallet to 1/4 inch thick, then place the pork chops into the bag with the marinade. Squeeze out any excess air, and refrigerate 4 to 6 hours.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
• Open the pork chops onto your work surface. Sprinkle 1/4 cup of the Swiss cheese on the bottom half of each pork chop. Cover the cheese with the ham steaks, then fan the sliced pickles on top of the ham steaks. Sprinkle the remaining Swiss cheese over the pickles. Fold the top half of the pork chop over the filling, and secure with several toothpicks.
• Cook on the preheated grill until the pork is no longer pink in the center and the filling is hot, about 5 minutes per side. An instant-read thermometer inserted into the center of the filling should read 145 degrees F (63 degrees C). Serve with the reserved citrus vinaigrette drizzled overtop.

CUBAN SLOW-COOKER PORK CHOPS

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.

CUBAN PORK CHOPS WITH MOJO

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.