Thursday, February 9, 2012

Cuban Style Pork Chops

I never would have thought to put the pickles on top of this pork chop, but it really added. You could certainly just serve the pickles on the side, but I did do this part like the recipe.  I am always changing the recipe and this was no exception.  It called for you to butterfly the pork chop and then fold over the meat, but I didn't want that much meat so I just had Jud grill them on one side and then he flipped them and I topped them with the ham, swiss cheese and pickles.  I will write the recipe like Bobby Flay from Food Network suggested.

Printable Version:


  • 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


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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