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."
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by DeliciousAsItLooks photo by DeliciousAsItLooks
photo by MRSKB photo by MRSKB
photo by KK7707 photo by KK7707
Ready In:




  • 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.

Questions & Replies

  1. Where can I find the corn and lima beans salad recipe that is pictured with this dish??
  2. How do you make cilantro rice?


  1. This was awesome, I made a couple of changes, nothing major. I had some boneless chops so I cut them into chunks and added them to the marinade. I was a little short on the lime juce so I added some lime zest and a little lemon juice. WHen my dinner was almost ready, I heated a little olive oil in a skillet, tossed in some thick skliced onion and cooked till they were starting to get translucent, then I threw in the pork chunks and cooked it over a pretty high heat, towards the end I added some green chilies. These went prefectly with my dinner, yellow rice w/ spicy black beans, baked sweet potatoes and a fruit salad of fresh mango, strawberries, and oranges. Thanks for a new twist for pork. I know I will try it soon with chicken.
  2. This is an awesome pork chop recipe! We absolutely loved them. I got about 1/2 cup lime juice out of my two limes and found that to be plenty to marinate 3 to 4 thick pork chops in. I added 1/4 teaspoon salt and it was just right. Highly recommend this recipe!
  3. DELICIOUS!!! I've made this twice now-the 1st, I followed recipe exactly and we loved it! The 2nd, I used it as a base since I didn't have enough limes-I took suggestions from others and added oj, ground coriander, extra cumin, and marinated overnight. Both ways were so flavorful-I love the lime tang! Served w/ Recipe #18036, plantain chips, cilantro rice, cranberry sauce spiked w/ a little rum, and cuban bread. Thank you so much for a wonderful recipe!!!
  4. THis was great! I know you say not to leave it overnight but I had too much going on and just grilled it the next morning. It turned out great. I added most of the ingredients to taste and lots of garlic because I love it. Great great great!
  5. It was ok.. Kind of like a cuban pork roast, but was missing a lot of the main ingredients that make for the flavor. I added oj, oregano, coriander, extra garlic, extra cumin and some cilantro to the marinade. The lime juice is way too overpowering, you can just use the extra lime juice after being cooked if you like lime THAT much. That's why Cubans use the oj..


  1. 3rd Dec 06 -- This is an excellent recipe! SO tasty without being blow-your-head-off hot. I made it with pork loins instead of chops and used 1/4 green onion instead of onion powder (which I couldn't find at the grocery store). Marinated for approx. 2hrs, but I think the full day would have been better, as suggested. When (not if) I make this next time I'll probably do half again of the marinade as I could probably have done with a bit more liquid, but that's probably because I was using loins instead of chops. My biggest gripe (not recipe or method related) was that the marinade stuck fast to my george foreman (or whatever his name is) grill and has been a nightmare to get off. We don't have a grill, so next time I'll either dry fry in the pan or will oevn bake. Served with couscous but, frankly, the combination didnt work. Next time will serve with mash and steamed veg and I think it will work a treat. This is a wonderful recipe though - easy to make and truely yummy like nothing I've really had before. Even the BF liked it, which is praise indeed! 24 April 07 -- A quick follow up. Made this tonight for a dinner party but subbed pork for chicken as I found out one of my friends doesnt eat pork at the last moment. It worked very well although the milder taste of chicken made the flavours (particularly the lime) very strong. Went down a treat so thought I'd let y'all know that it's worth a bash with chicken as well if you're all out of pork! -W PS. I've decided to re-rate this with 5 stars because I've used this recipe over and over with pork and chicken and all sorts - it's so simple and easy to use and tastes fantastic. We probably have this once a week on average now and both I and my other half look forward to it so much!


<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p> <li>ladypit's <a href=> WW Core Recipes I Have Tried </a> </li> <p>&nbsp;</p> <li>shirl(j)831's <a href=> Can this really be lowfat??? </a> </li> <p>&nbsp;</p> <li>julesong's <a href=> Cooking Light Recipes </a> </li> <p>&nbsp;</p> <li>mariposa13's <a href=> WW &amp; Lowfat Recipes </a> </li> <p><br /><img src= alt=Dirty /> <br /><a href=;current=kitchen-special-hot2-1.jpg target=_blank><img src= border=0 alt=Photobucket /></a> <br /><img src= alt=Image /><img src= alt=FFF#2 width=50% /> <br /><img src= alt=Image /><img src= alt=Image /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Adopted /><img src= border=0 alt=Photobucket /><img src= border=0 alt=Photobucket /><img src= border=0 alt=PAC /><img src= border=0 alt=Photo /> <br /><img src= alt=/ /><img src= alt=/ /> <br /><img src= alt=/ /><img src= alt=ZWT3 /><img src= alt=width=50% /> <br /><img src= alt=/ /></p>
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