Prep 5 mins
Cook 10 mins
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.
- 2 (283.49 g) lean boneless pork chops
- 2 limes, juice of
- 2.46 ml ground cumin
- 2 garlic cloves, crushed
- 1.23 ml onion powder
- 1.23 ml fresh ground pepper
- 2.46 ml olive oil (optional)
- 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 8-10 minutes, turning once half way.
The BEST pork chops ever! Followed the recipe exactly, using 1.5 pounds (3 thick) of pork chops and marinating for 4 hours. My daughter used to say "eww" to pork chops but tonight she went back for seconds! They were fabulous! Served with salad and plantains :) Thanks for sharing! (Btw, cooking time varies depending on chop thickness. Did not use cooking times from the recipe, but our own eye.)
Wow. This is excellent, and super easy. My husband grew up in the Valley, and loves lemon and limes. We make this recipe all the time.
Cut back on the lime juice as suggested by others but still far too strong a flavor. As well, 8 minutes was about 3 minutes too long to grill the chops, they turned out rather dry.