Butterflied Cuban Style Pork Chops

Recipe courtesy Bobby Flay, 2008

Show: Grill It! with Bobby FlayEpisode: Pork Chops

Rated: 5 stars out of 5Rate itRead users' reviews (32)

Cook Time:
7 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 30 min
Inactive Prep: 15 min
Cook: 7 min
Total:: 52 min

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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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Comments & Reviews

recipe Butterflied Cuban Style Pork Chops
Dona El Paso, TX 10-11-2009
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Great!
Rated: 4 stars out of 5

This was really good, however, don't follow the recipe with the 1/4 inch cheese and ham. It is too thick to fold the pork... chop over. really loved the flavors. even though the ham, cheese, and pickles made it too fat, i didn't need anything to keep it closed. Just let it grill like a Pita. We didn't really use the vinagarette. Other people had stated their pork wasn't done, but if you let it marinade for about an hour to 2 hours, the pork is already cooking in the citrus. Your fire needs to be really hot. Ours was around 400 degrees on the grill. I served this with Broccoli, feta orzo. really kept with the flavors. All and all, Bobby Flay puts some interesting flavors together that make for a great meal.Read more
recipe Butterflied Cuban Style Pork Chops
Susan 07932, NJ 09-08-2009
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Disappointing
Rated: 3 stars out of 5

The cooking time was misleading. We had the butcher butterfly the chops and I planned on 10 minutes (rather than 7) total... cooking time. They were on the grill for 30 minutes and then needed another few minutes in the broiler. Since we made these for company, it messed up the timing of dinner. The flavor was good but not as amazing as we had hoped. Read more
recipe Butterflied Cuban Style Pork Chops
Janell Monrovia, CA 08-29-2009
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YUMMY!
Rated: 5 stars out of 5

Great recipe I have made this several times, and we love it! I do use a pork tenderloin as I find it easier to pound out,... and I love the flavor. Also, I heat the marinade to use for the sauce, and add additional fresh herbs before serving. This is very easy, and has lovely flavors! Thanks Bobby! Read more
recipe Butterflied Cuban Style Pork Chops
John Annapolis, MD 08-10-2009
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Outstanding!
Rated: 5 stars out of 5

Need to pay attention to the cooking time and the temperature of your grill. I had a little trouble judging the cooking time... since I was using someone else's grill, but the results were great. My cuban friends said that it was wonderful and had the authentic taste of of a cuban without the bread. Bobby you're the man! I also prepared Bobby Flay's corn dish as a side. The flavors were amazing. Thanks Bobby. I love your cooking. John Rice Annapolis, MDRead more
recipe Butterflied Cuban Style Pork Chops
Noydja Lithia, FL 06-30-2009
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AWESOME!
Rated: 5 stars out of 5

I made this dish for the first time this evening, it was absolutely amazing "The Bomb" as my neighbor called it, she is not a... meat eater and she loved it! I would recommend this recipe to anyone who was looking to try something new and exciting, it was farely inexpensive and very easy to do. The only alteration I made to the dish is I omitted the pickles, my husband isnt big on them, and I did increase the cook time to approx 19 min. my chops were slighlty thick and larger then what the recipe called for, other than this I followed the recipe to a T. Give it a try you wont be disappointed!!Read more
recipe Butterflied Cuban Style Pork Chops
JULIE Hartland, MI 06-11-2009
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Good not great.
Rated: 3 stars out of 5

I really wanted to love this recipe, since I adore Cuban sandwiches. I had planned to serve these to guests and am not sure I... will after testing the recipe. First, it loses technical points because I found, like others, that even when the chops were pounded as thin as I could get them that they take much longer to cook than the recipe says. My test chop was raw in the center even after cooking for about 10 minutes. When cooked long enough to be done throughout it was dry, though this may have been because it had been cut into. Also, as others have noted, some sort of fastener is needed to keep the chops held together. Toothpicks didn't do the trick; if I try again I'll use skewers. The flavors were tasty, but I wasn't blown away as I was the first time I had a Cuban sandwich, where I think the grilled bread adds a lot to the flavor. All that said, though, this is an innovative idea for pork and it is flavorful, though it didn't meet my (maybe too high) expectations.Read more