These Cuban pork chops or chuletas de cerdo in Spanish, make an easy, affordable and quick dinner. In this recipe, thin-cut pork chops are seasoned with garlic powder, cumin, oregano and salt and pepper. Then we squeeze some fresh lime juice over them and let them marinate for great flavor.
Serve the pork chops with white rice and black beans or mashed potatoes for a filling and delicious meal.
For more easy and delicious pork recipes try these mushroom pork chops or these fried pork chunks. Enjoy!
Cuban pork chops ingredients
- 2 tablespoons Canola Oil
- 1½ – 2 pounds 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
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.
How to make Cuban pork chops
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. Here are some side dish ideas for these delicious pork chops: white rice and black beans, fried sweet plantains or a bed of fluffy mashed potatoes.
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.
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!!