My intention when I made this Cuban pork chops recipe for my family was not to share it on the blog. I really just wanted to make something simple, eat it, and enjoy a relaxing evening with a full belly. I was actually looking forward to a meal with no responsibilities other than to eat it.
After taking my first bite of these Cuban-style pork chops with mojo, I had to drop everything, run up to get my camera, and take some pictures. They were too delicious not to share.
So much for my night off. Honestly, though? It was worth the hassle.
I typically find pork chops to be a little on the boring side. Not these. They were tender, juicy, and full of flavor, and honestly they were so easy to make!
Just pair these pork chops with a side of rice and black beans (and maybe a salad too?) and you’ve got yourself a perfect dinner.
Cuban Pork Chops
- 1 cup orange juice
- ½ cup lime juice
- ¼ cup vinegar
- 6 bone-in pork chops (about 1 inch thick)
- 1 tablespoon black pepper
- 2 tablespoons Adobo seasoning
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 2 tablespoons vegetable or olive oil
- 1 large onion, sliced
- 2 teaspoons minced garlic
- ¼ cup white wine
- In a large resealable bag, add orange juice, lime juice, vinegar and pork chops. Let marinate in fridge for at least 30 minutes.
- Meanwhile, mix the spice in a medium bowl. Heat oil in a large skillet on medium-high heat (I used two large skillets to cook all of my pork chops at once).
- Remove pork chops from bag. Rub each side generously with the spices. Add to heated skillet.
- Brown each side of meat for about 5 minutes.
- Reduce heat to medium-low and continue cooking until they’re heated through (you can check for doneness by making a small slice in the middle of one of the pork chops).
- At this point, I removed the cooked pork chops from one of the skillets and placed them in the second skillet to keep warm. Add an additional few drops of oil to the now-empty skillet; add the sliced onions and garlic. Cook over medium heat for about 3 minutes; add white wine and cook, stirring, until onions are translucent. Pour onions and juices over pork chops and serve with rice and beans.
See how easy that was? I can’t wait to make these pork chops again! Note: this version is based on Guy Fieri’s recipe on Food Network. I changed around the spices and the method, but the inspiration came from him. I wouldn’t change a thing from my little experiment!
Now let’s see what you’ve been cooking!
I’m teaming up once again with From Val’s Kitchen and This Mama Loves for our weekly recipe linky. Since mine is a year-end favorite recipe round up, I would LOVE to see your favorite dishes from the past year.
Please post the direct link to your recipe (not your blog URL) and the name of your recipe below. Then be sure to visit again next Monday for a new recipe and another chance to link up!
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