Cuban-Spiced Pork Chops

A couple of weeks ago, Michelle and I went on a Mojito drinking kick. After a couple rounds of those we decided to try some Cuban cooking.

Limes and other various citrus fruits. Two of our favorite summer time tastes.

We found a dinner that rolls all these tastes into one tasty warm-weather treat with this little ditty.

Boneless pork chops, cirtus salsa and fried plantains.

Boneless pork chops, citrus salsa and fried plantains.

We’re going to address these items one at a time throughout the week. Let me be up front with this one and say that it is not to be made if you are in a rush or had a long day. It gets a little intense to make. Not because it’s hard to put together or difficult to cook, there is just a lot of stuff going on.

We’re going to start from the bottom up, beginning with the pork chops.

Feaston doesn’t usually jump right to the marinades with recipes, as we prefer rubs. But you just have to go there with this one.

For the marinade, you’ll need to assemble these items:

Some south of the border cooking.

Some communist Caribbean cooking.

In a plastic bag with a seal, put in:

  • Two boneless, skinless pork chops
  • Two tablespoons olive oil
  • Three tablespoons fresh lime juice
  • Three tablespoons orange juice
  • One clove crushed garlic
  • Dash of salt
  • Pinch of red pepper flakes

Once you got that in the bag, shake the hell out of it and store it in the fridge overnight.

If you are making this sort of last minute, you can also put defrosted chops in the bag and let them sit at room temperature in the marinade for 30 minutes.

Grill them over medium-high heat for 4 to 5 minutes a side, turning once.

Coming up:

Wednesday: Fresh citrus salsa

Friday: How to fry plantains

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