Cuban Pork Adobo Chops
Cuban cooking often calls for sour orange juice, which is less sweet and more acidic that common orange juice. If you can find sour oranges, such as Seville or Bergamot, substitute this juice for lime juice. You can also use half lime juice and half orange juice.
6 New York (top loin) pork chops, 3/4-inch thick
1 cup lime juice
4 cloves garlic, minced
1 1/2 teaspoons ground cumin
3/4 to 1 teaspoon salt
1/4 teaspoon ground black pepper
Olive oil, for grill grate
- In a small bowl whisk together lime juice, garlic, cumin, salt and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
- Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
- Remove chops from marinade (do not pat dry), discarding marinade from the bag.
- Grill chops directly over heat about 8 to 11 minutes, turning once, until internal temperature of pork on a thermometer reads between 145°F (62.7°C) for medium rare and 160°F (71.1°C) for medium, followed by a 3-minute rest.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 250; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 120mg; Total Carbs: 4g; Fiber: 0g; Protein: 42g; Sodium: 430mg.
Recipe and photograph provided courtesy of National Pork Board.