Thin-Cut Cuban-Style Pork Chops
By America's Test KitchenPublished on September 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
8 thin-cut bone-in pork chops, about ½-inch thickSalt and pepper 4 tablespoons unsalted butter 1 red onion, halved and sliced thin2 red bell peppers, seeded and sliced thin½ teaspoon ground cumin ¼ teaspoon dried oregano 3 garlic cloves, minced¾ cup orange juice 1 tablespoon lime juice
Instructions
- Pat pork chops dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Add 4 chops and cook until golden brown, about 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining chops.
- Add onion, bell peppers, and additional 1 tablespoon butter to empty skillet and cook until softened, about 5 minutes. Stir in cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in orange juice and lime juice and simmer until slightly thickened, about 3 minutes. Whisk in remaining butter and season with salt and pepper. Spoon sauce over chops. Serve.
Time
30 minutesYield
Serves 4Ingredients
8 thin-cut bone-in pork chops, about ½-inch thick
Salt and pepper
4 tablespoons unsalted butter
1 red onion, halved and sliced thin
2 red bell peppers, seeded and sliced thin
½ teaspoon ground cumin
¼ teaspoon dried oregano
3 garlic cloves, minced
¾ cup orange juice
1 tablespoon lime juice
Ingredients
8 thin-cut bone-in pork chops, about ½-inch thick
Salt and pepper
4 tablespoons unsalted butter
1 red onion, halved and sliced thin
2 red bell peppers, seeded and sliced thin
½ teaspoon ground cumin
¼ teaspoon dried oregano
3 garlic cloves, minced
¾ cup orange juice
1 tablespoon lime juice
Ingredients
8 thin-cut bone-in pork chops, about ½-inch thick
Salt and pepper
4 tablespoons unsalted butter
1 red onion, halved and sliced thin
2 red bell peppers, seeded and sliced thin
½ teaspoon ground cumin
¼ teaspoon dried oregano
3 garlic cloves, minced
¾ cup orange juice
1 tablespoon lime juice
Why This Recipe Works
The combination of orange and lime juice added a bright, citrusy flavor to our pork chops that balanced the earthy herbs in the sauce. Some tasters preferred a spicier sauce, and we found we could add a jalapeño chile, seeded and sliced thin, along with the bell peppers to add some extra heat.
Instructions
- Pat pork chops dry with paper towels and season with salt and pepper. Melt 1 tablespoon butter in large skillet over medium-high heat. Add 4 chops and cook until golden brown, about 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tablespoon butter and remaining chops.
- Add onion, bell peppers, and additional 1 tablespoon butter to empty skillet and cook until softened, about 5 minutes. Stir in cumin, oregano, and garlic and cook until fragrant, about 30 seconds. Stir in orange juice and lime juice and simmer until slightly thickened, about 3 minutes. Whisk in remaining butter and season with salt and pepper. Spoon sauce over chops. Serve.
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