Butterflied Cuban Style Pork Chops

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Not too difficult to prepare. Had to broil instead of grill which did not prove to be too much of a challenge. Used only 1/8" if cheese and ham and they tasted just great! We will enjoy these again.

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I will not make these again. They were just spiceless and boring.

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This was easy to make and everyone loved it! The combination of flavors is fabulous! I did not have any trouble with it, the cheese seems to do a good job of keeping everything together. I agree with others that the grill needs to be hot. It is wonderful with the dressing drizzled on or without! Thanks Bobby!

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Did anyone have trouble getting the folded part cooked all the way. Any idea what temperature the grill should be at? Once they were done they were delicious but the cooking times did not seem accurate.

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This recipe needs to be in everyone's back pocket. I didn't use the grill, too cold, I fried them in canola oil. Still went over very well with my family. Between these chops and the sides I made, no one had room for seconds. Or dessert. If you've got big men or hearty eaters in your family, this is what you want. I would recommend the toothpicks, I ended up having to use forks to keep the chops closed.

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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.

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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.

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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!

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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, MD

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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!!