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 smothered pork chops or these fried pork chunks. Enjoy!
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
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. Here are some side dish ideas for these delicious pork chops: white rice and black beans (see my hack below), fried plantains or a bed of fluffy mashed potatoes.
Serves 4
Make a plain can of black beans taste like Cuban-style black beans
It’s really easy!
Add 1 (15 oz.) can of black beans to a small saucepan.
Stir in 1 tablespoon Extra Virgin Olive Oil
½ tablespoon Red Wine Vinegar
¼ teaspoon Garlic Powder
Dash of Cumin (don’t overdo it, just a little sprinkle will go a long way)
Pinch of Dried Oregano
Stir the beans well, cover and set the saucepan over medium-low heat. Let the beans slowly warm up and come to a simmer Stir them occasionally so the bottom doesn’t burn. Simmer the beans for at least 10 minutes; make sure you stir to prevent sticking. Lower the heat to low until ready to serve. Enjoy!
- 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
-
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.
-
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.
