Cuban Pork
This Cuban Pork recipe is the perfect quick, easy and tasty weeknight dinner. Marinated Pork chops stuffed with crunchy pickles, swiss cheese and ham.
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Why You’ll Love This Recipe:
Zesty and flavorful: Bright citrus, herbs, and garlic give the pork authentic Cuban flair.
Tender and juicy: The overnight marinade locks in flavor and keeps the pork perfectly moist.
Classic Cuban twist: Stuffed with ham, Swiss cheese, and pickles for that signature Cubano flavor.
Simple but impressive: Looks gourmet yet comes together with easy steps.
Perfect for entertaining: Great for family dinners or special occasions with bold, vibrant flavor.
Ingredients to Make Cuban Pork:
- pork chops. Use boneless, butterflied pork chops so they’re easy to stuff and cook evenly. Pork tenderloin also works if sliced and flattened.
- olive oil. Creates a rich, flavorful base for the marinade and helps the citrus and herbs coat the pork.
- orange & lime. Fresh juice and zest add classic Cuban brightness and natural acidity to tenderize the meat.
- garlic, mint, cilantro. Essential for authentic Cuban mojo flavor, use fresh herbs for the best result.
- oregano & cumin. Warm, aromatic spices that balance the tangy citrus notes.
- pickle slices, swiss cheese, ham. The signature Cubano filling – salty, tangy, and melty all at once.
- mustard. Adds a hint of sharpness that ties the sandwich-style flavors together.
How to make Cuban Pork:
- In a blender, combine olive oil, orange juice and zest, lime juice and zest, garlic, mint, cilantro, oregano, cumin, salt, and pepper. Blend until smooth.
- Pour marinade into a large resealable bag or dish. Add pork chops, making sure they’re fully coated. Marinate overnight, or at least 2–3 hours before cooking.
- Preheat oven to 350°F.
- Remove the pork from the marinade and lay each chop open and flat. Layer with mustard (optional), pickle slices, Swiss cheese, and ham. Fold over and secure with toothpicks.
- Heat a skillet over medium-high heat. Sear the stuffed pork chops for 2 minutes per side, until golden brown.
- Transfer to a baking dish and bake for 30–35 minutes, or until pork is cooked through and reaches 145°F internally. Rest for 5 minutes before serving.
Recommended Equipment
Recipe Notes & Tips:
- Marinate overnight: The longer the pork sits in the marinade, the more flavorful and tender it becomes.
- Don’t skip the zest: It adds concentrated citrus flavor that really makes this dish stand out.
- Use a meat thermometer: Pork is perfectly cooked at 145°F, any higher and it can dry out.
- Secure tightly: Use toothpicks or kitchen twine to hold the stuffed pork closed while searing.
- Sear before baking: This locks in juices and gives the pork a golden crust.
- Serving idea: Pair with rice, black beans, or plantains for a full Cuban-inspired meal.
- Make extra marinade: Reserve a small portion before adding raw pork to drizzle over the finished dish.
Serving Suggestions:
- Lobster Bisque
- Italian Chopped Salad
- Honey Garlic Carrots
- Almond Crusted Mushrooms
- Sourdough Flatbread
How to Store:
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked pork in a freezer-safe container or wrapped tightly in foil for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in the oven at 350°F for 15–20 minutes or in a skillet over medium-low heat until heated through.
FAQs:
Yes, pork tenderloin works well. Slice it open lengthwise, flatten slightly, and stuff the same way.
Overnight gives the best flavor, but even 2–3 hours will infuse the pork nicely.
Yes, simply grill or bake the marinated pork and serve it sliced with extra chimichurri or mustard sauce.
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Cuban Pork
Ingredients
- 2 pounds boneless pork chops, butterflied
- ¾ cup olive oil
- 1 orange, juice and zest
- 2 limes, juice and zest
- 3 garlic cloves, minced
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh cilantro, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup pickle slices
- 4 slices swiss cheese
- 4 slices ham
- ¼ cup mustard
Instructions
- In a blender, combine olive oil, orange juice and zest, lime juice and zest, garlic, mint, cilantro, oregano, cumin, salt, and pepper. Blend until smooth.
- Pour marinade into a large resealable bag or dish. Add pork chops, making sure they’re fully coated. Marinate overnight, or at least 2–3 hours before cooking.
- Preheat oven to 350°F.
- Remove the pork from the marinade and lay each chop open and flat. Layer with mustard (optional), pickle slices, Swiss cheese, and ham. Fold over and secure with toothpicks.
- Heat a skillet over medium-high heat. Sear the stuffed pork chops for 2 minutes per side, until golden brown.
- Transfer to a baking dish and bake for 30–35 minutes, or until pork is cooked through and reaches 145°F internally. Rest for 5 minutes before serving.
Nutrition
Notes
- Marinate overnight: The longer the pork sits in the marinade, the more flavorful and tender it becomes.
- Don’t skip the zest: It adds concentrated citrus flavor that really makes this dish stand out.
- Use a meat thermometer: Pork is perfectly cooked at 145°F, any higher and it can dry out.
- Secure tightly: Use toothpicks or kitchen twine to hold the stuffed pork closed while searing.
- Sear before baking: This locks in juices and gives the pork a golden crust.
- Serving idea: Pair with rice, black beans, or plantains for a full Cuban-inspired meal.
- Make extra marinade: Reserve a small portion before adding raw pork to drizzle over the finished dish.
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What kind of pickles do I use? Garlic? Half sour? No indication the recipe…
Hi Sheila! We used regular Dill Pickles, but you can probably use whatever your favorite pickles are! 🙂
Hi John! Not yet, but we are actively in the process of adding nutritional labels to all our recipes.
Hi Shay,
I am very anxious to try this recipe. However, I can’t until I have the macronutrients listed.
I would like to add my endorsement to have these values soon.
Thank you,
Tonya
Hi Tonya! I’ve added a nutrition label, but please keep in mind that this is an approximation. It’s hard to judge just how much of the marinade you actually eat vs what gets thrown away. In this case, it’s better to overestimate than underestimate. Hope it helps.
I made these last night and they were E-X-C-E-L-L-E-N-T!!! Even my fussy eater loved them, in fact she told me they are one of the best things I’ve made and to add them to our rotation!
I used Serrano ham and in half of them I used Daiya Swiss Cheese (because I’m allergic to dairy) unfortunately I had to prepare the mojo without mint but it was still delicious.
I’m so happy to hear you loved it! Thanks for the feedback! 🙂 It’s a favorite in our household too!