Cuban-Style Grilled Chops
Thick, juicy chops infused with a mixture of fresh citrus juices and spices create a delicious main event for a summertime cookout.
4 (8-ounce) boneless pork top loin chops, 1 to 1 1/4-inch thick
2/3 cup fresh orange juice, (about 2 oranges)
1/4 cup red onion, finely chopped
1/4 cup canola oil, or extra-virgin olive oil
1/4 cup fresh lime juice, (about 2 limes)
4 cloves garlic, minced (2 teaspoons)
2 teaspoons dried oregano
1 1/4 teaspoons ground cumin
1/2 teaspoon kosher salt
- Place pork in large, resealable plastic bag. Mix together orange juice, onion, oil, lime juice, garlic, oregano, cumin and salt in small bowl. Set aside 1/3 cup of the juice marinade. Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 2 to 6 hours, turning bag occasionally.
- Prepare a medium-hot fire in grill.
- Remove pork from marinade; discard marinade in bag.
- Grill chops, uncovered, over direct heat for 12 to 16 minutes or until internal temperature of pork reaches 160°F (70°C), turning chops over halfway during grilling and brushing occasionally with reserved marinade.
- Transfer chops to cutting board. Loosely cover with foil; let rest for 5 minutes.
Makes 4 servings.
Recipe and photograph provided courtesy of National Pork Board.