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Butterflied Cuban Style Pork Chops Recipe

Butterflied Cuban Style Pork Chops

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Average Rating:

Total Reviews: 77

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  • on June 11, 2009

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    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.

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  • on June 02, 2009

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    I love this recipe and make it often. I did substitute pancetta for the ham and omitted the pickles. I also used some lime zest in the marinade as well as the sauce to put on the chops. The zest added a really good lime flavor that really enhanced the chops too. The great thing about this recipe is its so easy. The chops are so juicy from the marinade. This is a must make.....replacing the ham with pancetta made it a bit saltier but very yummie to say the least :

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  • on May 31, 2009

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    My fiance' and I enjoyed this new dish. It was simple and delicious! I make the recipe exactly and I wouldn't change a thing!

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  • on May 30, 2009

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    I just got a grill this week, happened to see this show and decided to give this recipe a shot. And let me tell you, it was ABSOLUTELY DELICIOUS! My boyfriend said it was the best meal he has ever had, and he wasn't lying : The wet toothpicks are a must, they kept everything in place very well. It is just a unique combination of different things inside pork that you wouldnt think is good but it works! I bought butterfly pork chops and then beat them down to about 1/4" thick. that was perfect for folding over the sandwich. It will definitely be a staple in my favorite recipe rotation. Bobby Flay you are the best! Now I've got my boyfriend watching all your shows with me and getting excited about cooking with me. We are about to head to the store and pick up some of your cookbooks. Thanks for the great recipes!

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  • on May 29, 2009

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    This recipe is perfect. Loved it.

    Used jarred dill relish rather than the pickles. Had trouble picking out "sour dill" pickles and was confused. The dill relish worked perfectly (not sweet, just dill.
    The first time I made the recipe I didn't read it all the way through and used the full quantities of citrus for the marinade. Didn't have any remaining limes for additional sauce citrus so I boiled the marinade and then added the cilantro. It was great, even with the remaining fresh oregano in it.

    Cannot rave enough. This recipe is the bomb! Everyone needs to try it .... even hubby, who is no pickle fan, enjoyed the flavor combinations.

    This recipe will become a new summer staple in my home.

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  • on May 28, 2009

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    I made this last night. Had great chops to butterfly, just the right thickness. I made one mistake. The recipe says you can marinate the chops for 2 hours or less. So I planned on having them marinating full time fo full flavor. Two hours. The citrus partially cooked the chops at that length of time and I believe dried them out a bit by the time I got them to the grill. I took the tip to secure the chops with toothpicks and ended up using bamboo screwers due to my toothpicks being too wimpy and breaking.

    The ham and cheese stuffing was a winner. And the cheese especially balanced the citrus. There was a whole bunch of citrus. A bit more then I like. It seemed like it needed a little bit of sweetness to the marinade for me. I would/will make these again but adjust the marinating time and try some pineapple or guava juice in the marinade.

    Great recipe.

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  • on May 26, 2009

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    I love Cuban Pork Sandwich's and was looking for ideas without bread. This is a keeper a real 5 star dinner that will certianly please any guess.

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  • on May 05, 2009

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    My husband is from Tampa, FL and there is alot of Cuban influence in the food there. He loves the Cuban Wrap sandwiches. Me too! My sister-in-law made this when we visited last. We loved it! I made it last night and it turned out great! I made the entire marinade and then boiled it down later to use as a sauce on top of the chops. We soaked our toothpicks and they held everything together perfectly. I would also like to try this with chicken as well. Thanks, Bobby Flay!

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  • on May 03, 2009

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    I have always loved Cuban style sandwiches, and this takes them to another level. Being able to cook them on the grill, get the charcoal flavor mixed with the lime and orange marinade - excellent. Next time I will use some of the suggestions from the other reviews (toothpicks, make sure you use big enough pork cutlets, but they were great.
    Going sailing next week and will try them on the boat - either on a gas grill or on the stove, they were that good.
    An excellent meal to drink to while cooking/grilling also. As if there wasn't a meal that was good for that...

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  • on April 26, 2009

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    OMG, So good.!!!!! I wanted something different to do with pork chops. BBQ season is starting here in NJ and I knew we;d find something tasty from Bobby Flay. My husband followed the recipe and used wooden toothpicks as suggested by another reader ( make sure to soak them in water first . I tucked the swiss cheese and hamberger pickles between 2 pieces of ham first so it wasn't hanging out of the pork . Sooo
    good. I definitely will be making them again. PS, My daughter ate this week at Mesa Grill in NYC and said it was outrageous. Will have to go the next time I;m in Manhattan. THANKS BOBBY

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