Name: Thin-Cut Cuban-Style Pork Chops
Total time: 30 min
Cuisine: CaribbeanLatin America & Caribbean
Ingredients: 8 thin-cut bone-in pork chops, about 1/2-inch thick; Salt and pepper; 4 tablespoons unsalted butter; 1 red onion, halved and sliced thin; 2 red bell peppers, seeded and sliced thin; 1/2 teaspoon ground cumin; 1/4 teaspoon dried oregano; 3 garlic cloves, minced; 3/4 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.