Cuban Pork Chops

Name: Cuban Pork Chops
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 6 pieces Pork Chops (6 very thin pork chops); 1 ½ tsp Sazon (1 ½ teaspoons of Abuela's Sazon Recipe (or seasoning of choice)); 1 ½ tsp Table Salt (1 ½ teaspoons of salt and cracked pepper); 3 pieces Garlic Clove (3 garlic cloves, smashed); ½ cup Sour Orange (1/2 cup of naranja agria or (1/4 cup freshly squeezed orange juice and 1/4 cup of lime juice)); 2 pieces White Onion (2 large white onions, very thinly sliced); ¼ cup Olive Oil (1/4 cup of olive oil); 0 pieces Lime (Garnish with lime and freshly chopped parsley)

Cuban Pork Chops - Entree (Caribbean)

15 minMexican

Servings6

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Dairy Free
Egg Free

Steps

1Season both sides of the pork chops with sazon seasoning, salt and pepper. Add the chops to a large plastic bag. Add olive oil, garlic and the citrus juice over the chops.
2Add in the sliced onions to the bag into the bag as well. Shake everything up.
3Marinate for 2 to 6 hours. If you don’t have time to marinate its OK you can cook them immediately. They will still be delicious.
4Remove the pork chops from the fridge about 20 minutes before you are going to cook them.
5Heat a large ceramic or non stick pan to medium high heat. Working in batches, brown the pork chops on both sides for a deep rich golden color about 3-5 minutes on each side. You do not need to cook them through at this point. You only want to give them a crusty sear on the outside.
6It’s important to work in batches so they sear nicely. (As the chops are cooked set them on a plate)
7Once all the chops have been browned, add the onions and marinating liquid to the pan.
8Cook on medium heat for 8-10 minutes. If you need a little oil to loosen things, this would be the time to add a tablespoon or so.
9Add the garlic and let that cook for 2 minutes.
10Once the onions are cooked through, add the pork chops back in the pan even if they are a little snug. Let all the flavors mix together and cook together for 5 minutes.