Cuban Garlic Lime Pork Chops
Cuban Garlic & Lime Pork Chops
Make-Ahead Time 1 day before cooking
Final Prep and Cook Time 16 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 4 | boneless pork top loin chops, 3/4 inch thick (about 1-1/2 pounds) |
| 2 | tablespoons olive oil |
| 2 | tablespoons lime juice |
| 2 | tablespoons orange juice |
| 2 | teaspoons bottled minced garlic |
| 1/2 | teaspoon salt, divided |
| 1/2 | teaspoon red pepper flakes |
| Salsa: | |
| 2 | small seedless oranges, peeled and chopped |
| 1 | medium cucumber, peeled, seeded and chopped |
| 2 | tablespoons chopped onion |
| 2 | tablespoons chopped fresh cilantro |
PREPARATION:
- Place pork in large resealable food storage bag. Add oil, juices, garlic, 1/4 teaspoon salt and pepper flakes. Seal bag and shake to evenly distribute marinade; refrigerate up to 24 hours.
- To make salsa, combine oranges, cucumber, onion and cilantro in small bowl; toss lightly. Cover and refrigerate 1 hour or overnight. Add remaining 1/4 teaspoon salt just before serving.
- To complete recipe, remove pork from marinade; discard marinade. Grill or broil pork 6 to 8 minutes on each side or until pork is no longer pink in center. Serve with salsa.
This recipe appears in: Island
NUTRITIONAL INFORMATION:
| Serving Size: | 1 pork chop with 1/2 cup + 1 tablespoon salsa |
| Fiber | 3 g |
| Carbohydrate | 12 g |
| Cholesterol | 94 mg |
| Saturated Fat | 2 g |
| Total Fat | 11 g |
| Calories from Fat | 33 % |
| Calories | 307 |
| Protein | 39 g |
| Sodium | 610 mg |
DIETARY EXCHANGE:
| Meat | 5 |
| Vegetable | 1/2 |
| Fruit | 1/2 |
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