Cuban Spiced Pork Chops Food

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CUBAN PORK CHOPS



Cuban Pork Chops image

This is really good and really simple. Got this from the local newspaper and was very impressed so I had to share. Spice up your pork chops with no extra hassle.

Provided by Dugyb

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 garlic cloves (crushed)
4 pork chops
2 tablespoons olive oil
1/3 cup fresh lime juice
1/4 cup water
1 teaspoon ground cumin
salt
pepper

Steps:

  • Brown lightly salted pork chops in oil at medium heat for 2 or 3 minutes.
  • Turn chops, adding garlic, lime juice and water to the skillet.
  • Cook uncovered turning once or twice till done and syrupy juices remain (6-8 min).
  • Spoon sauce over chops, sprinkle with cumin and fresh pepper.
  • Serve with rice, and vegetable of your choice.
  • SIMPLE & DELICIOUS!

Nutrition Facts : Calories 295.2, Fat 21.1, SaturatedFat 5.9, Cholesterol 75, Sodium 69.4, Carbohydrate 3, Fiber 0.2, Sugar 0.4, Protein 22.9

CUBAN SPICED PORK CHOPS



Cuban Spiced Pork Chops image

This is the perfect recipe for those who love the flavors of a classic Cuban pork roast but are cooking in small quantities. Typical of Cuban fare, these are full of tropical flavors but not spicy. The garlic and lime pair beautifully in a fragrant marinade. Though you can marinade as briefly as an hour, for best results let the pork soak up to 6-8 hours. (Don't marinade overnight as the citrus cooks the pork over longer periods). Serve these with my Almost Fried Plantains #134349 for a delightful healthy meal.

Provided by justcallmetoni

Categories     Lime

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

2 (5 ounce) lean boneless pork chops
2 limes, juice of
1/2 teaspoon ground cumin
2 garlic cloves, crushed
1/4 teaspoon onion powder
1/4 teaspoon fresh ground pepper
1/2 teaspoon olive oil (optional)

Steps:

  • Trim excess fat from pork chops. Use a knife to cut shallow cross-hatch marks over both surfacesof the chops.
  • Mix all remaining ingredients together in a resealable bag or non-reactive container. Add the chops and place in the refrigerator. Marinate at least an hour.
  • Grill or broil at 500 degrees fahrenheit 8-10 minutes, turning once half way.

Nutrition Facts : Calories 238.9, Fat 10, SaturatedFat 3.5, Cholesterol 95, Sodium 70.6, Carbohydrate 5.3, Fiber 0.4, Sugar 0.8, Protein 31.1

CUBAN PORK CHOPS WITH MOJO



Cuban Pork Chops with Mojo image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

  • In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
  • In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
  • Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
  • Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
  • Garnish with watercress, tomatoes and avocado.

CUBAN SPICED PORK TENDERLOIN AND SOFFRITO RICE



Cuban Spiced Pork Tenderloin and Soffrito Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 18

1 tablespoon olive oil or vegetable oil
2 slices bacon, chopped
1 small white onion, chopped
1 small green bell pepper, chopped
2 3/4 cups chicken broth
1 1/2 cups white rice
2 pinches saffron or 1/2 teaspoon turmeric
Salt
2 pork tenderloins, trimmed, about 2 1/2 pounds total weight
4 cloves garlic, cracked away from skin
4 bay leaves
2 teaspoons anise seed
2 teaspoons ground coriander
1 tablespoon ground cumin
2 limes, zested
2 tablespoons grill seasoning blend (recommended: McCormick Montreal Steak Seasoning) or coarse salt and pepper
EVOO - Extra-virgin olive oil, or vegetable oil, to coat
Optional garnishes: chopped mango or kiwi, or chopped cilantro and scallions

Steps:

  • Preheat the oven to 450 degrees F.
  • Heat medium pot with tight fitting lid over medium high heat. Add oil and bacon and brown bacon. Add onions and peppers and saute 5 minutes. Bring broth to a boil. Add rice. Cover the pot and reduce heat to simmer. Cook 15 to 18 minutes, until rice is tender.
  • For pork, cut 4 slits into each loin and nest garlic and bay into meat. Place meat on nonstick baking sheet. Combine the spices. Coat meat with oil. Rub spices over the pork tenderloins and place in oven. Roast meat 25 minutes. Remove from oven. Let juices redistribute, then slice and serve with soffrito rice and garnishes of chopped tropical fruit or chopped cilantro and scallions.
  • Suggested drink: mojitos!

ORANGE SPICED PORK CHOPS



Orange Spiced Pork Chops image

Simple & fast to prepare. You may vary the spice & fruit combo to your liking. I originally got the basic recipe from Quick Cooking Magazine.

Provided by HeatherFeather

Categories     Pork

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 pork chops, bone in (about 1/2-inch thick)
2 teaspoons vegetable oil, to taste
1 (11 ounce) can mandarin oranges, drained
1/2 teaspoon ground cloves
fresh ground pepper, to taste
salt, to taste

Steps:

  • In a large skillet, heat oil on medium heat and brown pork chops briefly on both sides (maye 1-2 minutes per side); Do not overcook at this point or they will get tough!
  • Pour oranges on top and sprinkle with cloves and some black pepper & salt to taste.
  • Cover and simmer over low heat until pork chops are cooked through (about 15 min for 4, 25-30 min for 6 ,approx).
  • Cooking time will vary depending upon the size and meatiness of your chops- check early for doneness.
  • Variation: You may substitute a different spice & fruit combo such as canned peach slices with allspice, apricots with nutmeg, pineapple with cloves.
  • You may also substitute skinless boneless chicken breasts for the pork, but the cooking time may be less as chicken dries out quickly.

CUBAN PORK CHOPS WITH MOJO



Cuban Pork Chops with Mojo image

Mojo (pronounced moe-hoe)is Cuba's national table sauce. Serve pork chops with black beans and white rice.

Provided by Maine-iac

Categories     Cuban

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 7

2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
5 tablespoons fresh lime juice
salt and pepper
2 thick pork chops

Steps:

  • Heat olive oil in frying pan over medium heat.
  • Add garlic, cumin, and oregano, cook 1 minute.
  • Quickly add lime juice, and bring to boil until slightly thickened.
  • Add salt and pepper, set aside to cool.
  • Place pork chops in shallow bowl, cover with sauce, coating chops.
  • Marinate for 1 hour in fridge.
  • Grill or broil chops until well done, and reheat remaining sauce.
  • Transfer chops to plate and pour sauce over chops.

SPICED PORK CHOPS AND PEACHES



Spiced Pork Chops and Peaches image

We recently had the pleasure of going to a farm and picking fresh ripe peaches, yum! Here's a recipe I found to help me use all these delicious peaches. From EatingWell Magazine: "An exquisite spice blend of cardamom and curry dresses up pork chops and spotlights fresh peaches in this easy family supper. Round out the meal with brown rice and sugar snap peas."

Provided by ThreeGoodCooks

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons brown sugar
1/3 cup orange juice, plus
2 tablespoons orange juice
2 tablespoons reduced-sodium soy sauce
3/4 teaspoon ground cardamom
1/2 teaspoon mild curry powder
1/8 teaspoon freshly ground pepper
4 boneless loin pork chops, trimmed of fat (1/2 inch thick)
2 teaspoons olive oil
3 cups thickly sliced peeled peaches (3 medium peaches)
2 tablespoons chopped fresh cilantro (to garnish) (optional)

Steps:

  • In a small bowl, stir brown sugar, 2 tablespoons orange juice, soy sauce, cardamom, curry powder and pepper until the sugar dissolves. Lay pork chops in a 7-by-11-inch (or similar) shallow glass dish. Pour the spice mixture over the chops and turn to coat both sides. Let marinate for 10 to 15 minutes or cover and refrigerate for up to 2 hours.
  • Heat oil in a 12-inch nonstick skillet over medium-high heat. Shake excess marinade off the chops and place them in the skillet (reserve marinade). Cook until the chops are browned, 1 1/2 to 2 minutes per side. Meanwhile, add peaches to the reserved marinade and stir to coat.
  • Add the remaining 1/3 cup orange juice to the skillet and bring to a simmer, stirring. Reduce heat to medium-low and simmer, turning chops occasionally, until the chops are just cooked through, 4 to 5 minutes. Remove the pork chops to a plate and set aside, covered loosely with foil.
  • Add the marinade and peaches to the skillet; increase heat to medium-high and bring to a simmer. Cook, stirring often, until the liquid is reduced to a light sauce, 2 to 3 minutes. Stir in any juices that have accumulated from the pork chops. To serve, spoon sauce and peach slices over the chops. Sprinkle with cilantro, if desired.

Nutrition Facts : Calories 339, Fat 16.9, SaturatedFat 5.3, Cholesterol 75, Sodium 370.4, Carbohydrate 23, Fiber 2.2, Sugar 19.9, Protein 24.4

CUBAN-STYLE PORK CHOPS



Cuban-Style Pork Chops image

These are like Cuban sandwiches without the bread, so they're a bit more elegant. Let your family customize the chops with pickles, mustard and other condiments. -Erica Allen, Tuckerton, New Jersey

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

1 tablespoon Dijon mustard
1 tablespoon lime juice
1 teaspoon adobo seasoning
4 boneless pork loin chops (4 ounces each)
4 slices deli ham (about 3 ounces)
4 slices Swiss cheese
2 tablespoons chopped fresh cilantro
Optional: Mayonnaise, additional Dijon mustard and thinly sliced dill pickles

Steps:

  • Mix mustard, lime juice and adobo seasoning. Lightly pound pork chops with a meat mallet to 1/2-in. thickness; spread both sides with mustard mixture. Refrigerate, covered, 3-4 hours., Grill pork, covered, over medium heat 3 minutes. Turn pork and top with ham; grill 2 minutes longer. Top with cheese and cilantro; grill, covered, 30-60 seconds longer or until cheese is melted and a thermometer inserted in chops reads 145°. Let stand 5 minutes before serving. If desired, serve with mayonnaise, mustard and pickles.

Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 84mg cholesterol, Sodium 700mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

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