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Cuban-Style Grilled Chops
Courtesy of National Pork Board
Servings: 4
Prep Time: 20 Min.
Cook Time: 20 Min.
Marinate: 2 Hrs.
What you need:
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+ 4-8 oz. boneless pork top loin chops, 1 to 1-1/4-in. thick
+ 2/3 c. fresh orange juice (about 2 oranges)
+ 1/4 c. red onion, finely chopped
+ 1/4 c. canola oil, or extra-virgin olive oil
+ 1/4 c. fresh lime juice (about 2 limes)
+ 4 cloves garlic, minced (2 tsp.)
+ 2 tsp. dried oregano
+ 1-1/4 tsp. ground cumin
+ 1/2 tsp. kosher salt
What to do:
1. 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 c. of the juice marinade. Pour remaining marinade over pork; close bag to seal. Turn bag to evenly coat pork with marinade. Refrigerate for 2-6 hrs. turning bag occasionally.
2. Prepare a medium-hot fire in grill. Remove pork from marinade; discard marinade in bag. Grill chops, uncovered, over direct heat for 12-16 min. or until internal temperature of pork reaches 145°F, 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 min.

* Recipe and photo courtesy of National Pork Board. For more recipes visit