Cuban Pork
This Cuban Pork recipe is the perfect quick, easy and tasty weeknight dinner. Marinated Pork chops with crunchy pickles, swiss cheese and ham.
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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