Cubans love pork, “The other white meat”. To me there is no better way than to grill them and top them with some sauteed onions and a squeeze of lime juice. The traditional version calls for the pork chops to be sautéed on a skillet with some oil. To make them healthier, I grill my pork chops.
- 6 pork chops, about 1/2″ thick (trim excess fat)
- 1 cup Naranja Agria (sour orange) or (substitute 2 parts lemon juice to 1 part orange juice)
- 2 tablespoons crushed garlic
- pinch cumin
- 1/2 teaspoon dried oregano
- 1 medium onion, thinly sliced
- olive oil
- 2 limes, cut into wedges
In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt and pepper to make the mojo marinate. Place pork chops in a deep baking dish in a single layer and sprinkle them with salt on both sides. Pour mojo over the pork chops, cover the dish with plastic wrap and refrigerate for a minimum of 2 hours or best if over night.
Preheat the grill to high heat. Grill the pork chops, 3 to 4 minutes per side, until browned and the center of the pork is no longer pink. The pork chops are done when the pork’s internal temperature (using an instant read thermometer ) reaches 160 degrees.
In the meantime, add oil to non-stick fry pan and sauté the onion till just translucent. Set aside.
Remove the pork from the grill and transfer to a serving platter. Top with the sautéed onions and squeeze lime juice over the top. Serve immediately.
Makes 6 Servings