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A thin cut, bone in pork chop served with white rice, black beans and fried sweet plantains on a white plate

Cuban Pork Chops

These Cuban pork chops or chuletas de cerdo in Spanish, make an easy, affordable and quick dinner.
Course Main Course
Cuisine Cuban
Keyword pork chops
Prep Time 5 minutes
Cook Time 30 minutes
Marinate the chops 45 minutes
Total Time 35 minutes
Servings 4
Calories 422kcal


  • 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.


  • 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.


Calories: 422kcal | Carbohydrates: 2g | Protein: 49g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 151mg | Sodium: 692mg | Potassium: 871mg | Vitamin C: 4.9mg | Calcium: 21mg | Iron: 1.4mg