Cuban Pork Adobo Chops
Courtesy of National Pork Board 6 Servings • 10 Min. Prep Time • 10 Min. Cook Time • 2-4 Hr. Marinate Time| Ingredients |
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| 6 New York (top loin) pork chops, 3/4-in. thick |
| 1 c. lime juice |
| 4 cloves garlic, minced |
| 1 1/2 tsp. ground cumin |
| 3/4 to 1 tsp. salt |
| 1/4 tsp. black pepper |
| olive oil, for grill grate |
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| 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 Bergamot, substitute this juice for lime juice. You can also use half lime juice and half orange juice. |
Directions:
1. 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 2-4 hr.
2. Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.
3. 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°F (medium rare) and 160°F (medium), followed by a 3-min. rest, about 8-11 min.
* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com
Nutrition:
Calories: 250; Total Fat: 6g; Saturated Fat: 2g; Cholesterol: 120mg; Total Carbs: 4g; Fiber: 0g; Protein: 42g; Sodium: 430mg;