Grilled Cuban Pork Chops
I love pork chops that are marinated in traditional Cuban flavors and then grilled, and these Grilled Cuban Pork Chops show why people love Cuban food!
Back in the days when I was a leader in my local teacher’s union I was lucky enough to visit Miami several times for meetings, and pork marinated in sour orange and lime juice was one type of Cuban cuisine that I loved every time I tried it there. In the earliest days of my blog I developed this recipe for Grilled Cuban Pork Chops to capture some of the flavors I remembered from Miami!
The marinade for these pork chops has orange juice, lime juice, onion, garlic, oregano, cumin, and bay leaves, and then the pork chops are served with more lime to squeeze on at the table. I snapped some pictures of these tasty pork chops with a package of three pork chops I found in my freezer, but please use your imagination because this is a recipe that makes four pork chops! In spite of that, hopefully I can inspire some of you to try them. Be sure to serve with limes cut lengthwise into fourths, so each person can squeeze lots of fresh lime juice over their pork chop, and enjoy!
What if you don’t have an outdoor grill?
If you don’t have an outdoor grill (or it’s not grilling weather), these pork chops can be cooked on a stove-top grill pan with ridges (affiliate link) or a George Foreman Grill (affiliate link) with good results. Remember that the George Foreman Grill cooks both sides at once so grilling time will be a lot shorter!
How to Make Grilled Cuban Pork Chops:
(Scroll down for complete recipe with nutritional information.)
- I found a package of three pork chops in my freezer, so I used that; please imagine there are four pork chops in this photo!
- Trim all the visible fat from the pork chops. Then use a meat mallet (or something heavy) to pound the chops until they’re only about 1/2 inch thick.
- Mix together the orange juice, lime juice, oil, garlic, oregano, cumin, onion, and pork chop seasoning (if using) to make the marinade. Add the bay leaves when it’s all mixed.
- Put the pork chops into a Ziploc bag with the marinade mixture and marinate in the fridge for 6-8 hours (or a little longer won’t hurt.)
- When you’re ready to cook, let the chops come to room temperature while you spray the grill with nonstick grilling spray and heat to medium-high.
- Then lay pork chops at an angle and cook 4-5 minutes (until you see grill marks when you lift up one piece.)
- Rotate them going the other way and cook 4-5 minutes longer (until you have criss-cross grill marks when you lift up one piece.) Then turn pork chops to the other side and cook a few minutes longer, or until the pork chops are firm (but not hard) to the touch.
- For best results I recommend using an Instant Read Meat Thermometer (affiliate link) to check to see when the pork has reached an internal temperature of 145F/65C.
- Serve hot, with lots of cut limes to squeeze over the meat.
More Recipes with Cuban Flavors:
Cuban Flank Steak ~ Kalyn’s Kitchen
Slow Cooker Cuban-Style Ropa Vieja ~ The Perfect Pantry
Turkey Picadillo Lettuce Wraps ~ Kalyn’s Kitchen
Picadillo Cubano ~ My Colombian Recipes
Spicy Lime Coleslaw ~ Kalyn’s Kitchen
- 4 thick boneless pork top loin chops
- 2 limes, cut into quarters (for squeezing on the pork chops at the table)
- 1/3 cup fresh-squeezed orange juice
- 3 T fresh squeezed lime juice (I use my fresh-frozen lime juice)
- 2 T olive oil
- 2 tsp. garlic puree (see notes)
- 1/2 tsp. dried oregano
- 1/2 tsp. ground cumin
- 1/2 tsp. onion powder
- 1/2 tsp. Penzey’s Pork Chop Seasoning (optional)
- 2 bay leaves
- Trim most of the visible fat from pork chops (or not, whichever you prefer) and pound them with a meat mallet until they are about 1/2 inch thick.
- Mix marinade ingredients.
- Place the pork chops in single layer in Ziploc bag, add the marinade, and marinate 6-8 hours in refrigerator (or a little longer won’t hurt.)
- When you’re ready to cook, take the pork chops out of the fridge, remove from marinade, and let them come to room temperature.
- Spray gas or charcoal grill with nonstick grill spray, and preheat to medium-high heat (you can hold your hand there 2-3 seconds at that heat.)
- Lay the pork chops on an angle and grill 4-5 minutes, or until you see nice grill marks. (Check after 4 minutes by lifting one edge of a pork chop.)
- Rotate going the opposite way and grill 4-5 minutes more, or until you see nice criss-cross marks.
- Turn pork chops to the other side and cook a few minutes longer, or until the pork chops are firm, but not hard, to the touch. (If you have an instant-read meat thermometer, the pork should be at least 145F/65C when it’s done.)
- Serve hot, with lots of fresh lime pieces to squeeze on the meat.
Amount Per Serving: Calories: 251Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 69mgSodium: 137mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 23g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re a low-carb eater you may be suspicious of the orange juice in this recipe. But when you eat these Grilled Cuban Pork Chops Mojo, you’re only eating the very small amount of marinade that clings to the meat; most of the marinade is thrown away. Because of that, I’d eat this for any low-carb eating plan, as well as all phases of the original South Beach Diet.
Find More Recipes Like This One:
Use Grilling Recipes to find more ideas like this one. Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.