1 Video | Photo: Butterflied Cuban Style Pork Chops Recipe
Ingredients
- 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
Directions
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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By hottitati
Cleveland , OH
on March 10, 2013
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I never had a cuban but saw this video and tried it. Happened to have one pork chop I already had in a brine and my bf grabbed one that wasn't. The one that wasn't was a bit chewy so next time we made sure to brine both. The pork chops were excellent. I didn't care for the vinaigrette. I had to add more oj & lime juice for acidity. I also added garlic and made sure it was equal parts cilantro and oregano. The 2nd time we just used a mustard sauce. Will make again though.
By homechef4fun
on September 09, 2012
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Followed recipe exactly first time, and found the pork a bit chewy. Second time I brined the butterflied chops, then proceeded with assembly and grilled - MUCH more tender. Next time I'll maybe try the marinade after the brine (not sure if chemically that will work to re-capture those flavors. Love the Cuban sandwich combo and this grilled version is a great dinner version!
By JulieCHopp
Cumming, GA
on July 14, 2012
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Fabulous! Made exactly as written except had to use dried oregano (1 TBS. I didn't pound my chops thin enough so it took a little longer to cook but they were moist and done to perfection. This is a "do again".
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