Cuban Pork Chop Recipe

Cuban cuisine is characterized by a taste of tropical fruit juices, but is often less spicy food from their neighbors in the Caribbean. Spices pork in my Cuban give this dish a little extra kick, but not overwhelming.

4 boneless pork chops (about 2 pounds. Meat)

3 tbsp. rape
2 cups orange juice (freshly squeezed if possible)
1 / 2 cup lime juice (freshly squeezed if possible)
1 cup fresh tomatoes, chopped
3 / 4 cup white wine
1 / 2 cup chopped red onion
2 cloves garlic, minced
4 c. Tea. chopped fresh parsley
2 c. soup. brown sugar
C. 1 soup. ® pepper Lawry veterans (or black pepper)
1 tbsp. garlic powder
1 tbsp. onion powder
C. 1.5 Tea. ground cumin
C. 1 Tea. dried oregano
1 / 2 tsp. Kosher salt


Set aside 1 / 2 cup orange juice 1 / 4 cup of white wine and two tablespoons.lemon juice for later use. Take orange juice, lemon juice and wine, which did not deal, in a bowl and mix together brown sugar. This is your marinade. Put the meat in an oven flat. Pour the marinade, cover and let the meat Marinate in refrigerator for about an hour, turning the meat more than once after the first 30 minutes. In a small bowl, thoroughly Mixture of dried pepper, garlic powder, onion powder, cumin, oregano and kosher salt. This is yourSpice rub. Take the meat out of the refrigerator, dry, lay aluminum and some scrub on both sides with spice rub all that have been mixed. In a large skillet,oil over high heat. Place chops in the pan and the viewer at the same side until browned. Turn the meat over and reduce heat to on the average or slightly less. Add the chopped onion and chopped garlic around the meat and fry for a few minutes. Add 1 / 4 cup orange juice, wine, 1 / 4 cup plus 2 tablespoons. lime juice you are busy, and cook until meat is well cooked and the liquid began to thicken, and has been somewhat reduced. Remove chops and let rest on a plate covered with aluminum foil.
Continue heating the remaining liquid in the pan until it reduces a slightly, then spoon on top of each cutlet. Place the diced tomato evenly and garnish the chops, and sprinkle chopped parsley.

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