Three Guys From Miami: Cuban and Spanish Food Recipes
Glenn Lindgren: There is nothing like a good pork chop.

Raúl Musibay: In Cuba, we enjoyed pork chops in the Cuban style with plenty of garlic, cumin, and sour orange.

Jorge Castillo: A thin-cut chop works best -- it allows more of the marinade and spices to infuse the meat and give it a great flavor.

 Bistec Encebollado - Steak with Onions


Chuletas de Puerco -- Pork Chops

By Three Guys From Miami

Prep time: 10 minutes
Cook time: 12 minutes
Total time: 22 minutes
Yield: 6 servings

Mouth-watering slabs of tender pork infused with citrus, garlic, and Latin spices.

INGREDIENTS:

1 teaspoon dried oregano
1/4 teaspoon ground cumin
5 cloves garlic
1/2 teaspoon black peppercorns
1 teaspoon salt
6 pork chops
1/4 cup orange juice
1/4 cup vinegar
1/4 cup olive oil
2 large onions, sliced
1 cup tomato sauce
1/2 cup red wine
1/4 cup flour for dusting
3 tablespoons olive oil for frying
8 avocado slices
salt and pepper to taste
fresh lime juice

Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns, and salt to the mortar and crush until you have a smooth paste. Generously smear the chops with this paste. Place the chops in a glass baking dish.

Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking pan with plastic wrap and refrigerate for a minimum of 4 hours.

Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally

Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large sauté pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops until they are cooked through, about 12 to 14 minutes.

Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 24 new photos of the prepared dishes.

FREE PREVIEW HERE

OUR COOKBOOKS ARE NOW AVAILABLE AS KINDLE EBOOKS!

This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes 14 new photos of the prepared dishes.

FREE PREVIEW HERE

No Kindle?

Use the FREE Kindle Reading App and view our cookbooks on your notepad, tablet, laptop, or computer.



Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!

About Us/Contact | Home Page | Search Recipes | Cookbooks
THE RECIPES:

Drinks | Appetizers | Salads | Main Dishes| Soups | Side Dishes | Desserts | Index

NEW!

Photo Search

Search or Browse All of the Recipes by Photo

Copyright 1996-2011
iCuban logo

Visit All of Our Sites:

iCuban.com | Cuban-Food-USA.com | Cuban-Christmas.com | Three Guys From Miami

About Us/Contact Us | Legal and Privacy Policy

Three Guys From Miami:

Cuban, Spanish, and Latin American food recipes, Miami/Little Havana Travel Guide, Miami Restaurant Guide, Hispanic Culture & Food

The Three Guys From Miami are: Raúl Musibay, Glenn Lindgren, and Jorge Castillo
Check out The Three Guys From Miami's Google+ Fan Page
Recipes and additional editorial content are from the books: "Three Guys From Miami Cook Cuban." Copyright ©2004, or "Three Guys From Miami Celebrate Cuban" Copyright ©2006, or orginal to this website. All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.