GRILLED CUBAN PORK CHOPS
Tired of plain pork? Jazz grilled chops with a flavour packed rub.
Time 20m
Yield 4
Number Of Ingredients 10
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 centre reads 160ºF. Garnish with mango slices.
Nutrition Facts : Calories 410, Carbohydrate 1 g, Cholesterol 140 mg, Fiber 0 g, Protein 48 g, SaturatedFat 7 g, ServingSize 4 Servings, Sodium 380 mg
GRILLED CUBAN-STYLE PORK CHOPS
Steps:
- Gather the ingredients.
- Place pork chops in a resealable plastic bag.
- Combine orange juice, garlic, lime juice, olive oil, cilantro, salt, and pepper and pour over meat. Seal bag and allow meat to marinate for 4 to 8 hours in refrigerator.
- Preheat grill to medium heat. Remove pork chops from bag and discard marinade.
- Place chops on grill and cook for 10 to 12 minutes per side. When internal temperature of pork reaches 160 F, remove from heat and serve.
Nutrition Facts : Calories 104 kcal, Carbohydrate 2 g, Cholesterol 22 mg, Fiber 0 g, Protein 7 g, SaturatedFat 2 g, Sodium 225 mg, Sugar 1 g, Fat 7 g, ServingSize 6 pork chops (serves 6), UnsaturatedFat 0 g
GRILLED CUBAN PORK CHOPS
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
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
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 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.
CUBAN-STYLE PORK CHOPS
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
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
CUBAN GRILLED PORK (LECHON ASADO)
What sets Cuban-style pork apart is the use of mojo criollo, a highly seasoned marinade made up of tangy citrus juice, vast amounts of garlic, cumin, and oregano.
Provided by Lourdes Castro
Categories Pork Graduation Father's Day Backyard BBQ Dinner Summer Grill Grill/Barbecue Party Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- Prepare the marinade
- Mix all marinade ingredients in a bowl and let sit for 10 minutes.
- Marinate the pork
- If using a flavor injector (see cooking notes), strain half the marinade into a bowl, adding the strained-out garlic to the other half of the marinade. Use the injector to take in some strained marinade, pierce the pork with the tip of the needle, and inject it into the flesh. Do this all over the meat until the strained marinade has been used up.
- If you are not using a flavor injector, use a long, thin knife to create deep gashes all over the flesh and pour the marinade over the pork.
- Place the marinated pork in a deep bowl or container. Generously season the outside of the pork with salt and pour the remaining marinade all over it, spreading the onion rings all over the top.
- Cover well with plastic wrap and refrigerate for at least 1 hour or up to 24 hours.
- Boil the marinade for basting
- Remove the pork from the marinade and place it on a platter. Transfer the marinade to a saucepan, add the onions, and bring to a boil for 2 minutes. Remove from the heat and allow to cool. Place the boiled marinade and onions in a blender and puree until smooth. The marinade is now ready to use as a basting liquid.
- Grill the pork
- Before heating your grill, remove the pork from the refrigerator and bring to room temperature.
- Heat your grill to 550°F and close the lid. Wait at least 15 minutes before lowering the temperature to 300°F. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- If your cut has the skin still attached, begin the cooking process with the skin side up (away from the direct heat).
- Grill your meat about 2 1/2 hours total. Turn the meat over once when you are one quarter through with the cooking time, again when you are halfway through, and once more when three-quarters of the cooking time has elapsed. The pork is ready when it reaches an internal temperature of 150°F on the grill (it will continue to cook when it's off the heat, raising the internal temperature to the desired 160°F).
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
CUBAN SPICED PORK CHOPS
This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.
Provided by justcallmetoni
Categories Lime
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.
- Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.
- Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.
Nutrition Facts : Calories 238.9, Fat 10, SaturatedFat 3.5, Cholesterol 95, Sodium 70.6, Carbohydrate 5.3, Fiber 0.4, Sugar 0.8, Protein 31.1
GRILLED CUBAN PORK PRESSED SANDWICHES
With pork, ham and cheese, paninis satisfy hearty appetites!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Between pieces of plastic wrap, gently pound pork with flat side of meat mallet until very thin. Place in glass baking dish. In small bowl, mix dressing, lime peel and oregano. Spread over pork; turn pork to coat. Let stand while heating contact grill.
- Heat closed medium-size contact grill for 5 minutes. Position drip tray to catch drippings. Place pork on grill. Close grill; cook 5 to 6 minutes or until no longer pink in center. Meanwhile, place cheese on cut sides of roll bottoms; top with ham, pleating to fit. Spread mustard and pickle relish on cut sides of bun tops. Place grilled pork on ham; place roll tops, relish sides down, on pork. Press down firmly on tops of sandwiches (sandwiches are thick).
- Carefully wipe off grill plates; spray with cooking spray. Place sandwiches on grill. Carefully close grill so tops of rolls don't slip off sandwiches. Gently press top of grill until sandwiches are compressed. Cook 3 to 4 minutes or until rolls are toasted and cheese is melted.
Nutrition Facts : Calories 430, Carbohydrate 31 g, Cholesterol 75 mg, Fat 1, Fiber 2 g, Protein 35 g, SaturatedFat 7 g, ServingSize 1 Sandwich, Sodium 1740 mg, Sugar 3 g, TransFat 1 g
BEST GRILLED PORK CHOPS
This is a simple recipe. It is simple to throw together the marinade in the morning before going off to work and come home to an easy dinner to prepare at night.
Provided by goodeats
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 2h15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix water, soy sauce, vegetable oil, lemon pepper seasoning, and minced garlic in a deep bowl; add pork chops and marinate in refrigerator at least 2 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove pork chops from the marinade and shake off excess. Discard the remaining marinade.
- Cook the pork chops on the preheated grill until no longer pink in the center, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 379.6 calories, Carbohydrate 2.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 0.3 g, Protein 40.7 g, SaturatedFat 6 g, Sodium 1254.4 mg, Sugar 0.5 g
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