Who wants some pork chops done up Cuban style? I know I do. When I want to make some Cuban food at home, I go big. I’m cooking all day and even start prepping the day before. I roast a big 10-12 pound pork shoulder (with the skin on, thank you very much), fried AND boiled yucca, black beans and rice, tostones, baked sweet plantains, chimichurri sauce, and empanadas. And when I really don’t give a flip about my calorie consumption, I make a tres leches cake. It’s a little out of control and, since this is an insane amount of food, I always have to make it on the weekends. But today I have an extreme hankering for Cuban and it’s a Wednesday. A Wednesday? Ain’t nobody got time to make Cuban food on a Wednesday! I don’t care, I’m making it tonight. I have some pork chops so I looked for recipes in one of my favorite cookbooks, Memories of a Cuban Kitchen by Mary Urrutia Randelman and Joan Schwartz, and I found a perfect one, Chuletas de Puerco Criollas, or Cuban Pork Chops 🙂
Cooking this today made me think about my girlfriend, H. She loves Cuban food and when she first found out I was doing a food blog, she told me to do a Mojo recipe. H loves some good mojo and gets her fix in Miami. Hopefully she likes this recipe and thinks it’s just as good as down South.
Crushing the garlic, oregano, and cumin together.
The chops rubbed with the garlic mixture.
Pouring on the mojo!
I like to save some of the mojo sauce to pour over the onions.
Yummy pork and onions ready to put in the refrig.
Finished product. Photo sucks, doesn’t even look like pork chops, but it tasted fantastic! I made my typical chimichurri sauce to top this and the fried yucca I served with it. My craving was satisfied and I have leftovers for lunch. Or for breakfast. With a fried egg on top. I just got another craving…
- 8 thin center-cut pork chops, about 4 ounces each
- Salt and black pepper to taste
- 4 cloves garlic
- 1/4 tsp dried oregano
- 1/4 tsp dried ground cumin
- 1/2 cup sour Seville orange juice or 1/4 cup sweet orange juice mixed with 1/8 cup each of fresh lime and lemon juice
- 1 large onion halved and thinly sliced
- 1/4 cup olive oil
- 1/2 cup dry sherry
Season the chops with salt and pepper.
In a mortar, crush the garlic, oregano, and cumin together into a paste. Rub the chops with the garlic paste, place in a nonreactive bowl, and pour half of the sour orange mixture on top. Cover with sliced onions and pour rest of sour orange mixture on top.
Cover and refrigerate 2 to 3 hours.
Remove chops from marinade, pat dry, and reserve marinade.
In a large pan, heat the oil over medium heat until hot and brown the chops on both side.
Add the sherry and reserved marinade, including the onions. Cover and cook until tender, about 20 minutes.
I served mine with oven fried yucca, sauteed fresh spinach, and chimichurri sauce.