Recipe Details

Cuban Pork Adobo Chops

Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

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

Cooking Directions

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.
 
Serves 6

Serving Suggestions

*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.

Nutrition Information

Calories: 250 calories
Protein: 42 grams
Fat: 6 grams
Sodium: 430 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 2 grams
Carbohydrates: 4 grams
Fiber: 0 grams

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About the Cut: Chop

Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib, sirloin, top loin and blade chops.

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About the Cooking Method: Grilling

There are two ways to grill pork based on the size of the cut:

  • Direct heat, where food is placed directly over the heat source, is ideal for small cuts like kabobs, tenderloin, burgers and chops.
  • Indirect heat, where food is placed on the grill rack away from the coals or gas burners, is good for large cuts like loin roasts, ribs, shoulder and fresh ham.

COOKING BASICS:
Direct Heat

Arrange hot coals evenly on the fire grate of the grill or use all gas burners. Place pork directly above the heat source. Follow suggested cooking times, turning once during cooking.

Indirect Heat

Bank hot coals on both sides of the fire grate, on one side of the grill or in a ring around the perimeter. For gas grills, pre-heat and then turn off any burners directly below where the food will go. Place pork on the grill so it is not directly over any coals or gas burners and close grill hood. Follow suggested cooking times until pork is done. The heat circulates inside the grill, so turning the pork is not necessary.


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Tips and Tricks

Buying, Handling & Storage Tips

The best way to defrost pork is in the refrigerator in its wrapping. Defrosting a 1 inch chop will take 12-14 hours.


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Butcher's Tips

It’s important to note that all pork chops cook the same. The length of cooking primarily depends on the thickness of the chop. Thickness can vary from ½ to 2 inches. Whether you choose chops boneless for convenience or chops with the bone attached for their attractive appearance, the cooking time is the same. Pork chops are likely the least intimidating of all pork cuts because they are so easy to prepare.

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Pretty Darn Good
by anonymous 02/07/2014
I thought this turned out pretty darn good. I liked the lime flavoring; it seemed to mellow out the cumin. After my 1st bite I wished I had a mojito to accompany it. Wouldn't mind some suggestions for sides to pair with this. The plain frozen veggies just didn't do it justice.

Sour
by anonymous 09/17/2013
Way too much lime juice but the other flavorings were good. Needs something to cut tartness.