Cuban pork chops

3 Nov

A couple days before the storm I cooked up these pork chops. They were delicious! I served them with some Goya fiesta baked beans. We ended up reheating leftovers on the stove once the power went out.


Cuban pork chops
adapted from la Cocina de Nathan

-6 boneless pork chops
-4-5 cloves of garlic pressed through a garlic press
-juice of 2 limes
-1 heaping teaspoon of ground cumin
-salt to taste 1-2 teaspoons of salt
-extra-virgin olive oil to pan-fry

-1 1/2 really large onions or 3 medium ones julienned
-juice of 1 more lime (for onions)

(1)Combine mashed garlic, salt, cumin, and lime juice. Cover pork chops with mixture
(2)Heat oil on medium high in a large pan, when oil is hot enough (you can test it with a wooden spoon if it bubbles around it it’s ready) now add pork chops and cook on each side 10-15 minutes until browned so a total of 20-30. Some of the garlic will kinda burn but that is okay for this dish.
(3)Now set aside, in pan if you have to much oil you may pour some out if not well now add your onions, salt them well, sautee until caramelized and has no raw taste and picking up drippings, deglaze with lime juice while sauteeing.
(4)Turn off heat and place chops over the onions, or push them aside and set the chops next to them.
(5)To serve, simply put onions next or over chops on your plate.


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