Cuban pork chops (chuletas de cerdo) are an easy, budget-friendly dinner that's full of flavor. Thin-cut pork chops are simply seasoned and pan-fried until golden and juicy. Serve them with white rice and black beans or mashed potatoes for a satisfying meal.
Ingredients
Pork chops - Thin-cut bone-in pork chops work best for this recipe. They cook quickly and stay juicy while simmering and browning.
Oil - Use a neutral oil with a high smoke point, such as canola, avocado, or vegetable oil.
Seasonings - Salt, garlic powder, cumin, oregano, and black pepper give the pork chops their classic Cuban flavor.
Lime - Fresh lime juice adds brightness and helps flavor the pork while it marinates. Serve with extra lime wedges, if desired.
Water - Added to the skillet so the pork chops can finish cooking gently before they're browned further, helping keep them tender.
📖 See the recipe card for quantities and preparation.
How to make Cuban pork chops
Place the pork chops on a large plate or pan so they fit in a single layer. Season both sides with the salt, garlic powder, cumin, oregano, and black pepper. Squeeze the lime juice over the pork chops.
Cover and refrigerate for at least 30 minutes. Remove the pork chops from the refrigerator about 15 minutes before cooking.
Heat the oil in a large, heavy skillet with a lid over medium-high heat. Add the pork chops and cook for about 2 minutes per side.
Add the water, reduce the heat to medium-low, and cover. Cook for 15 minutes, turning the pork chops halfway through.
Uncover the skillet and continue cooking for 5 to 7 minutes, or until the liquid has evaporated and the pork chops are browned in spots, turning them as needed so they brown evenly on both sides.
Serve with lime wedges, if desired.
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Serving suggestions
Serve these Cuban pork chops with lime wedges for squeezing over the top. For a classic Cuban meal, pair them with white rice, my quick Cuban black beans, and fried sweet plantains. They're also delicious with mashed potatoes.
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📖 Recipe
Cuban Pork Chops
Ingredients
- 2 tablespoons Canola Oil
- 1½ - 2 lbs. Pork Chops about 4 medium, thin pork chops
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ¼ teaspoon Cumin
- ¼ teaspoon Oregano
- ¼ teaspoon Black Pepper or to taste
- 1 Lime cut in half, plus more for serving if desired
- ¼ cup Water
Instructions
Prep Work
- Combine the salt, garlic powder, cumin, oregano and black pepper in a small bowl. Stir to combine.
- Place the pork chops on a pan or large plate so they fit without overlapping. Sprinkle one side with half of the prepared seasoning mix and squeeze half the lime juice over the chops. Turn them and repeat on the other side.
- Cover the pan or plate with plastic wrap and refrigerate for at least 30 minutes. Remove the pork chops from the refrigerator at least 15 minutes before cooking to let some of the chill out.
Instructions
- Heat the canola oil in a large heavy skillet (with a lid) over medium-high heat. Add the pork chops and cook about 2 minutes per side.
- Add ¼ cup of water to the skillet, lower the heat to medium-low and cover. Cook the chops for 15 minutes, turning them half way through the cooking time.
- Uncover the skillet and continue cooking until the liquid reduces and the chops are golden in spots - about 5-7 minutes. Turn the chops so they brown on both sides.
- Serve the pork chops with lime wedges, if desired.
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Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Cristina Flores
I am Cuban and I just love all of your recipes the pork chops were simple and delicious!
Elizabeth Rodriguez
Hi Cristina, Thank you for your kind comment. So happy to hear you enjoyed them!
Nhi
Love love love the recipe! My husband is Cuban and I'm not so I had to look up how to make authentic Cuban food and this recipe is a big hit in our household! Thank you!
Elizabeth
It's my pleasure! This is a favorite at my house too!
Greg Divine
Made this tonight for dinner and it was amazing! Thank you so much for sharing the recipe with us . I’ve not had Cuban Cuisine before but am impressed with this recipe. I’ll be making your Cuban Pork
Roast next and I can’t wait . I’m so glad I found your food blog and the recipes all look so tasty . Once again, amazing.
Elizabeth
Hi Greg,
Thank you, so happy you liked it. I'm waiting for the days to cool off a bit to make roast pork too. Hope you enjoy it and thanks for stopping by.
GgNa
DELICIOUS!!!!!!!!!! so easy and fast, loved it! Thank you !
Elizabeth
So happy you enjoyed them!
Jll
Hello :). The oregano indicated in the recipe, is it ground or dry leaf?
Elizabeth
Hi. It's dried oregano that is crumbled. Like if you took a dried leaf and broke it up into small bits with your fingers. It's flaky not powdery. Hope that helps!
Bernie Kitts
I made the Chuletas last night and my wife asked for seconds. After simmering for about 15 minutes covered there was a lot of liquid in the pan. I might try it less time covered to keep those juices in the chuletas. The flavor was spot on. I intended to augment the black beans and rice with the plantains but they didn’t look ripe enough so next time. I will try your sour orange pork shoulder roast for Christmas.
Sometimes I crave chicharones. You Masitas recipe is similar but for those I like sour orange marinade and onions.
Elizabeth
Hi Bernie, I’m glad you both enjoyed them. Let me know how the pork shoulder turns out. Thanks for stopping by!
Alan
I made this last night and it was DELICIOUS. My only non-traditional tweak was to deglaze the pan with a little water, whisk in a tablespoon of butter, then pour that sauce over the chops.
Elizabeth Rodriguez
Hi Alan. Your "non-traditional tweak" sounds amazing!! I'm glad you enjoyed it!!