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Kalyn's Kitchen

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!

PIN Grilled Cuban Pork Chops to try them later!

Grilled Cuban Pork Chops photo of finished pork chops on serving plate

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!

Grilled Cuban Pork Chops process shots collage

How to Make Grilled Cuban Pork Chops:

(Scroll down for complete recipe with nutritional information.)

  1. 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!
  2. 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.
  3. 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. 
  4. 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.)
  5. 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.
  6. Then lay pork chops at an angle and cook 4-5 minutes (until you see grill marks when you lift up one piece.)
  7. 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.
  8. 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.
  9. Serve hot, with lots of cut limes to squeeze over the meat.

Grilled Cuban Pork Chops thumbnail image of finished pork chops on plate

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

Grilled Cuban Pork Chops Mojo found on KalynsKitchen.com

Grilled Cuban Pork Chops

Yield 4 servings
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Grilled Cuban Pork Chops are marinated in traditional Cuban flavors and then grilled, and when you taste them you'll see why people love Cuban food!

Ingredients

  • 4 thick boneless pork top loin chops
  • 2 limes, cut into quarters (for squeezing on the pork chops at the table)

Marinade Ingredients:

  • 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

Instructions

  1. 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.
  2. Mix marinade ingredients.
  3. 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.)
  4. When you’re ready to cook, take the pork chops out of the fridge, remove from marinade, and let them come to room temperature.
  5. 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.)
  6. 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.)
  7. Rotate going the opposite way and grill 4-5 minutes more, or until you see nice criss-cross marks.
  8. 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.)
  9. Serve hot, with lots of fresh lime pieces to squeeze on the meat.

Notes

I use my fresh-frozen lime juice for this recipe. I used the garlic puree that comes in a jar. I'm a fan of Penzey’s Pork Chop Seasoning but it's definitely optional in this recipe.

Recipe created by Kalyn.

Nutrition Information:

Yield:

4

Serving Size:

1

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.

If you make this recipe I'd love to hear how it turns out. Leave a star rating or share on social media with the hashtag #KALYNSKITCHEN, thanks!

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.

Pinterest image of Grilled Cuban Pork Chops

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    11 Comments on “Grilled Cuban Pork Chops”

  1. A nice and tasty mojo sauce is always good!

  2. Carol, I saw the blog; found it by clicking through on one of your posts on Google+.

  3. Thank you for the prompt reply.
    I am not sure how to send you my blog address as you do not want it in the comment box????

  4. Carol, that would be great. So glad you are enjoying the blog.

  5. I love your blog. I found it on "12 most enjoyable blogs by Women" and I am not disappointed. I love to cook and will continue to watch your blog. I would like to connect with you on my blog as well.

  6. Sheryl, good point. It's all relative I guess!

  7. These look great! FYI, grilling weather is about to improve in Texas. Most of the time, it's too hot in the summer, especially if you don't have a covered patio or something like that to grill under.

  8. I knew I’d find inspiration here. I’m going to cook boneless pork for the very first time- ever! And I like the sound of the mojo marinade. Can I have a mojito to go with it, please?

  9. Cookiecrumb, I will check out the book by Fran McCullough. I read an article somewhere where it mentioned she was interested in low carb cooking, but I have not seen that book yet and it does sound good. I know I have liked her ideas in the past.

    TC in the kitchen, thanks so much for the kind words. It was wonderful that I got your nice comment when I did because I had been out of town and my attempts at posting from away had been kind of frustrating. (Friend I was staying with had a Mac and I had done my draft posts on PC and I couldn’t see the formatting buttons when I logged on at her house.) I had a lot of boo-boos to clean up when I got home, so I really needed a little boost.

  10. Thank you, Kalyn, for the great recipes. You provide lots of fresh ideas with some really interesting recipes! I always look forward to seeing to your next posting!

  11. Hi Kalyn: Thanks for paying a visit to my blog and for the nice comment.
    I’m going to enjoy coming here to look at your recipes.
    Have you made use of The Good Fat Cookbook by Fran McCullough? I think she’s right up your alley, and the recipes are unfailingly good.