Cuban Garlic & Lime Pork Chops
Make-Ahead Time 1 day before cooking
Final Prep and Cook Time 16 minutes
Makes 4 servings
|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|
- 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.
|Serving Size:||1 pork chop with 1/2 cup + 1 tablespoon salsa|
|Calories from Fat||33 %|
|Total Fat||11 g|
|Saturated Fat||2 g|
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