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Cuban Pork Chops

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Cuban Pork Chops

Today I’m sharing a recipe that’s loonnngggg…..overdue! I’ve posted pictures of this meal on Facebook and made promises about getting it together, but sadly…never put the recipe to paper. My apologies!

The first question is what is a Cuban Pork Chop?

Cuban Pork Chops

Cuban Pork Chops

It’s a pork chop with great marinade stuffed with ham, swiss cheese and a slice of dill pickle (yes, I said dill pickle!). Before you roll your eyes and delete this email, hang with me here – this is such a flavorful combination of flavors and something you have to try!

Cuban Pork Chop

Cuban Pork Chop

And it’s super easy – time to get your grill on!

Cuban Pork Chops
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5 from 1 vote

Cuban Pork Chops

What is a Cuban Pork Chop? It's a pork chop with great marinade stuffed with ham, swiss cheese and a slice of dill pickle.
Prep Time2 hrs 15 mins
Cook Time15 mins
Total Time2 hrs 30 mins
Course: Pork
Cuisine: Caribbean
Servings: 4 chops
Calories: 720kcal
Author: Super Chef Deb from Bowl Me Over

Ingredients

  • For the Marinade -
  • 1 teaspoon fresh oregano chopped
  • 1/4 cup cilantro
  • 1/3 cup fresh orange juice + zest of orange
  • 1 lime juiced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • For the Pork Chops -
  • 4 bone-in pork chops
  • 4 slices ham
  • 4 slices swiss cheese
  • 6-8 slices thin dill pickles

Instructions

  • Combine the marinade ingredients in a large Ziploc bag and mix well to combine.
  • Take each pork chop and with a sharp knife cut a pocket in the fatty side of the pork chop. Work the knife and cut almost to the bone, widening the pocket inside the chop. Do this with each of the pork chops.
  • Put the pork chops into the plastic bag. Seal it well and massage the marinade into the chops. When all the pork chops are covered in marinade, put the bag of marinade & chops into a large bowl and tuck it into the refrigerator for two hours.
  • Your choice, put them on the grill or use your stovetop grill - here are the directions for in-house. Preheat oven to 375.
  • Prepare the stuffing - pretty simple, just slice the pickles and set out the ham & cheese on a plate. Once you begin working with the raw pork for stuffing you'll be happy you have it set aside.
  • After two hours, remove the chops from the marinade and discard the remaining liquid. Blot the excess liquid off the chops. Take each pork chop and stuff it with a slice of ham, dill pickles and a slice of cheese. Do not over stuff.
  • Grill on side one about 5 minutes, twist about 1/4 turn and continue grilling another 3 minutes (this will give you great grill marks. Flip and finish cooking in the oven about 8 minutes or until the internal temperatures reads 145 degrees. Allow to rest about 5 minutes before serving

Nutrition

Calories: 720kcal | Carbohydrates: 6g | Protein: 49g | Fat: 55g | Saturated Fat: 15g | Cholesterol: 160mg | Sodium: 1078mg | Potassium: 750mg | Sugar: 2g | Vitamin A: 7.6% | Vitamin C: 18.8% | Calcium: 27.2% | Iron: 11.9%

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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at debra@bowl-me-over.com and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Comments

  8. April J Harris says

    August 14, 2015 at 8:46 am


    I’ve never had Cuban Pork Chops but I sure do love the sound of the ingredients! What a delicious recipe! Pinning and sharing. Thank you for being a part of the Hearth and Soul hop, Deb!

    Reply

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Meet Souper Chef Deb

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties and in the summer help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Learn More . . .