TLC Cooking "Emeril's Cuban Style Pork Chops"

Emeril's Cuban Style Pork Chops

YIELD 4 servings

INGREDIENTS

Splash of white vinegar
1 tablespoon	of kosher salt
1 teaspoon	of freshly ground black pepper
1 cup	freshly squeezed orange juice
zest 1 orange
zest of 1 lime
Juice of 1 line
2 tablespoons	minced garlic
1 medium	yellow onion, sliced thin
1 teaspoon	crushed red pepper flakes
2 tablespoons	roughly chopped fresh marjoram or
oregano
1/2 cup	olive oil
1 teaspoon	cumin
4	bone-in pork chops

PREPARATION:

In a shallow baking dish, combine the vinegar, salt, pepper, orange juice, orange zest, lime juice, lime zest, garlic, onion, red pepper, herbs and cumin. Drizzle in about 1/4 cup of oil. Then in the same dish, lay the pork chops so that they are completely flat, turning to coat in the marinade. Let sit for 10 minutes.
Heat remaining oil on medium high in a large sauté pan until almost smoking. Place the pork chops in the pan, one at a time, cooking until browned, about 3-4 minutes. Flip and continue to cook on other side for an additional 3-4 minutes. Remove the pork chops to a plate and cover with foil. Then, in the same pan over medium heat, pour in the reserved marinade and let simmer 2-3 minutes. Slide the pork back into the pan and continue to cook another minute or so.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.

This recipe appears in: Pork

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