Cuban Garlic & Lime Pork Chops
the Editors of Publications International, Ltd.

Cuban Garlic & Lime Pork Chops
Make-Ahead Time 1 day before cooking
Final Prep and Cook Time 16 minutes
Yield
Makes 4 servings
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 |
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.
Nutritional Information
Serving Size: | 1 pork chop with 1/2 cup + 1 tablespoon salsa |
Calories | 307 |
Calories from Fat | 33 % |
Total Fat | 11 g |
Saturated Fat | 2 g |
Cholesterol | 94 mg |
Carbohydrate | 12 g |
Fiber | 3 g |
Protein | 39 g |
Sodium | 610 mg |
Dietary Exchange
Fruit | 1/2 |
Vegetable | 1/2 |
Meat | 5 |
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