Chuletas de Puerco (Cuban Pork Chops)


8 Pork Chops (thin center cut)

½ cup sour orange juice

3 limes or lemons (juiced)

2 sweet onions (thinly sliced)

6 garlic cloves (minced)

¼ cup Extra Virgin olive oil

½ cup dry white wine

¼ tsp cumin

½ tsp oregano

Salt and Pepper to taste


Clean and rinse the pork chops under the faucet and pat dry. Season with salt and pepper. Mix the garlic oregano and cumin and rub the chops with this mixture. On a separate cup, mix the sour orange and lemon juice.

Place the pork chops in a mixing bowl (non-metal), and pour the orange-lemon juice mixture. Add the sliced onions and cover. Refrigerate and marinade for about 2 hours.

Remove the bowl with the chops and let it rest at room temperature for about 5 minutes. In a large skillet, pour olive oil and heat over medium heat. Remove pork chops from the marinade, pat dry excess liquid with a paper towel, and reserve the marinade.

Fry chops until golden brown on both sides. Carefully add the dry wine and the reserved marinade with the onions. Stir lightly and cover. Cook on medium heat for about 15-20 minutes or until chops are fully cooked. Can be served with any of the listed side dishes.

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