Butterflied Cuban Style Pork Chops Recipes

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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

CUBAN STYLE PORK CHOPS



Cuban Style Pork Chops image

I got this recipe from my friend a few states over. I was kind of skeptical because of the combonation looked a little odd to me....BUT OMG! These pork chops are great! Cooking time does not reflect marinating time.

Provided by Kaccy G.

Categories     Pork

Time 22m

Yield 4 serving(s)

Number Of Ingredients 13

3/4 cup orange juice, fresh
1/2 cup lime juice, fresh
1/3 cup oregano leaves, coarsely chopped fresh
6 garlic cloves, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8 ounce) pork chops, butterflied, pounded thin
salt & freshly ground black pepper
8 slices swiss cheese, thick slices
8 slices boiled ham, thick slices
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons cilantro leaves, chopped
1/4 cup olive oil

Steps:

  • Heat the grill to high.
  • In a large baking dish, mix together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil.
  • Add the pork and turn to coat.
  • Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
  • Remove the pork from the marinade and pat dry.
  • Place the chops on a flat surface, cut-side up and season with salt and pepper.
  • Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop.
  • Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
  • Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes.
  • Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
  • Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste.
  • Spoon over the chops and serve.

Nutrition Facts : Calories 942, Fat 65.4, SaturatedFat 20.3, Cholesterol 227.8, Sodium 1196.1, Carbohydrate 18.4, Fiber 3.9, Sugar 6, Protein 70.6

OLD-FASHIONED BUTTERFLIED PORK CHOPS



Old-Fashioned Butterflied Pork Chops image

Provided by Bobby Flay

Categories     main-dish

Time 50m

Yield 1 serving

Number Of Ingredients 6

1/4 pound fresh pork loin meat
2 tablespoons flour
2 tablespoons bread crumbs
1 egg
Salt
Pepper

Steps:

  • Preheat a deep fryer or a pot of oil to 350 degrees F.
  • Butterfly the pork loin. Place the flour in a shallow dish. Place the bread crumbs in a separate shallow dish. Break the egg into a bowl and beat. Add salt and pepper to the egg to obtain the flavor. Dip the pork loin into the flour on both sides, back and front. Dip the pork loin, back and front, into the egg. Cover with bread crumbs.
  • Place the breadcrumb covered pork loin into hot oil, either in a pan or a deep fryer. Cook until well done

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.

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