Cuban Pork Chop Recipe

The Cuban cuisine is influenced by the taste of tropical fruit, but
often less strong than the food from its neighbors in
Caribbean. The spices in my Cuban pork chops, give this dish
little extra kick, but not overwhelming.

Ingredients:

4 boneless pork loin chops (about 2 kg. Meat)

3 tbsp. Rapeseed oil

2 cups orange juice (freshly squeezed if possible)

1 / 2 cup lime juice (preferably freshly squeezed)

1 cup fresh, dicedTomatoes

3rd / 4 cup white wine

1 / 2 cup chopped red onion

2 cloves garlic, chives

4 tsp. chopped fresh parsley

2 tbsp. brown sugar

1 tbsp. Lawry's ® seasoned pepper (or ground black pepper)

1 tbsp. Garlic powder

1 tbsp. Onion powder

1.5 tsp. ground cumin

1 tsp. Oregano

1 / 2 tsp. kosher salt

Instructions:

Set aside 1 / 2 cup orange juice 1 / 4 cup of white wine and two spoons.
LimeJuice for later use. Take orange juice, lemon juice and
the wine that you do not set aside in a bowl and mix with
sugar cane. This is your marinade. Put the meat in a bakery
Court. Pour in marinade and cover and leave the meat
Marinate in refrigerator for about an hour, turning the meat
If after completing the first 30 minutes. In a small bowl, carefully
a mixture of pepper sauce, garlic powder, onion powder, which
GroundCumin, oregano and salt the kosher. This is your
Spice rub. Remove the meat from the refrigerator, pat dry, lay on
still some aluminum foil, and rub thoroughly on both sides with the
whole spice rub that you mixed. Heat the oil in a large frying pan
Oil over high heat. Place the chops in the pan and give viewers a
Side until brown. Turn the meat and lower the temperature
medium or slightly lower. Add the chopped onion, minced
Garlic isthe meat and fry for a few minutes. Add 1 / 4
Cup orange juice, 1 / 4 cup and 2 tablespoons of wine. Lime juice
Put aside, and cook until meat is completely
and the liquid began to thicken and is slightly reduced. Remove
Chops and let rest on a plate covered with aluminum foil.
Continue to heat the liquid in the pan until reduced to the left
a little 'more, then spoon on top of each cut. Place the tomatoes, diced
uniformly onBrush the chops for garnish, and with the
chopped parsley.

Copyright © 2007 Lee Griffith. All rights reserved.

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