6 New York (top loin) pork chops, 3/4-inch thick
1 cup lime juice
4 cloves garlic, minced
1 1/2 teaspoon ground cumin
3/4 to 1 teaspoon salt
1/4 teaspoon black pepper
Olive oil, for grill grate
In a small bowl whisk together lime juice, garlic, cumin, salt, and pepper; transfer to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.
Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest, about 8 to 11 minutes.
*Cuban cooking often calls for sour orange juice, which is less sweet and more acidic that common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for lime juice. You can also use half lime juice and half orange juice.