Butterflied Cuban style pork chops

  • Preparation Time30 mins
  • Cooking Time7 mins
  • Serves4
  • DifficultyMedium
168ml fresh orange juice
110ml fresh lime juice
75g coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 tsp ground cumin
56ml canola oil
4 (226g) pork chops, butterflied and thinly pounded
Salt and freshly ground black pepper
8 (.6-cm) thick slices Swiss cheese
8 (.6-cm) thick slices boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 Tbsp chopped cilantro leaves
56ml olive oil
1) Heat the barbecue to high.

2) Whisk together 120ml orange juice, 60ml lime juice, 3 tbsps oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

3) Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.

4) Place the chops on the barbecue, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue cooking until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.

5) Whisk the remaining orange and lime juices, oregano, and the coriander with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.

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