Butterflied Cuban Style Pork Chops

Total Time:
52 min
30 min
15 min
7 min

4 servings

  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1/3 cup coarsely chopped fresh oregano leaves
  • 6 cloves garlic, coarsely chopped
  • 1 teaspoon ground cumin
  • 1/4 cup canola oil
  • 4 (8-ounce) pork chops, butterflied and thinly pounded
  • Salt and freshly ground black pepper
  • 8 (1/4-inch) thick slices Swiss cheese
  • 8 (1/4-inch) thick slices boiled ham
  • 2 sour dill pickles, thinly sliced (need about 16 slices)
  • 2 tablespoons chopped cilantro leaves
  • 1/4 cup olive oil
Watch how to make this recipe.
  • Heat the grill to high.

  • Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

  • Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.

  • Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.

  • Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

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Pairs Well With

Crisp, refreshing light beer

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