Citrus Marinated Cuban Pork Chops

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This citrus marinated Cuban pork chops recipe is a delightful combination of tangy and savory flavors that will transport your taste buds to the vibrant streets of Cuba. The succulent pork chops are marinated in a zesty citrus mixture, infused with garlic, cumin, and oregano, and then grilled to perfection. The result is a juicy and tender dish with a hint of tropical zest that pairs perfectly with rice, beans, or a fresh salad. Indulge in this mouthwatering Cuban-inspired recipe that is sure to impress your family and friends at your next cookout or dinner party.

Keywords: Citrus marinated, Cuban pork chops, tangy, savory flavors, grilled

Citrus marinated cuban pork chops recipe details

Citrus marinated cuban pork chops recipe, recipe Rating: 4.7
Number of votes:119

These boneless pork chops are marinaded in a citrus bath and filled with ham, Swiss and pickles and grilled to perfection. This is an easy recipe that will leave your guests impressed with your culinary skill.
Ready in: 35 mins

Ingredients

Serves: 2

• 2 navel oranges, divided, juice and rind reserved
• 2 limes, divided, juice and rind reserved
• 5 garlic cloves
• 1/2 cup cilantro, divided, loosely packed
• 1/2 cup extra-virgin olive oil, divided
• Kosher salt and pepper, to taste
• 2 thick-cut (1 1/2-inch) boneless pork chops, butterflied, pounded flat
• 1 cup Swiss cheese, shredded
• 2 ham steaks, 1/4-inch thick
• 2 dill pickles, sliced 1/4-inch thick

Preparation method

Prep: 20 mins | Cook: 15 mins

1. Prepare the marinade by adding juice from 1 orange and 1 lime, rind from 1 orange and 1 lime, garlic, 1/4 cup cilantro and 1/4 cup olive oil in a food processor. Pulse for 1 minute until well blended. Season with salt and pepper to taste.
2. Butterfly the pork chops by cutting through to within approximately 1/2-inch of fat backing. Pound pork with mallet to 1/4-inch. Place pork chops in air-tight bag and cover completely with marinade. Refrigerate for 4 to 6 hours.
3. Preheat grill to Medium High for direct grilling.
4. Drain and discard marinade. Pat pork chops dry, being careful not to remove too much rind from marinade. Open butterflied chops and place 1/4 cup of shredded Swiss cheese on lower piece, cover with ham steak, layer with 1 sliced pickle, cover with 1/4 cup of Swiss cheese and finally fold top flat over cheese.
5. Place stuffed chops over direct Medium High heat and cook for 5 to 6 minutes. Carefully flip and cook for another 5 to 6 and remove from grill. Cover and keep warm.
6. Prepare citrus vinaigrette by adding juice from 1 navel orange and 1 lime, rind from 1 navel orange and 1 lime, 1/4 cup cilantro and 1/4 cup olive oil in a food processor. Pulse for 1 minute until well blended. Season with salt and pepper to taste.
7. Serve pork chops with citrus vinaigrette drizzled over the top.