Dan found this fabulous recipe from Guy Fieri of the Food Network and I actually managed to pull it off. I only adjusted the salt and lime juice content. It also took me at least an hour an half to make this, but I think it would take a more average cook about 45 minutes, once the marinade is done.
Ingredients
- 1 cup plus 3/8 cup orange juice, divided
- 1/2 cup plus 1/8 cup fresh lime juice, divided
- 1/4 cup vinegar
- 4 (1-inch-thick) bone-in pork chops
- ~3/4 tablespoon black pepper
- 1 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 – I skipped this
- 1 Roma tomato, chopped, for garnish – I skipped this
- 1/2 avocado, sliced, for garnish – Skipped this too
Directions
Rinse pork and arrange in a 9×13 pan. Pour in 1 cup orange juice, 1/2 cup lime juice,and vinegar. Let it sit and marinate for about 1 hour in refrigerator. This is great to complete before work.
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. Rub it on thick.
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 3/8 cup orange juice, 1/8 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.
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