SAVORY CUBAN PORK CHOPS

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ENGLISH to METRIC MEASURE CONVERSION  ::  CUBAN COOKING NOTES  ::  COOKING RECIPE MEASUREMENT EQUIVALENTS 
METRIC to ENGLISH RECIPE MEASUREMENT CONVERSION CHART

bullet 8 Center Cut Pork Chops, 1" thick
bullet 7 cloves Garlic, peeled, mashed and finely minced
bullet 1 Tablespoon dried Oregano, chopped very finely
bullet 2 teaspoons ground Cumin
bullet 1 Cup Celery, minced
bullet 1 teaspoon ground Black Pepper, to taste
bullet ¼ teaspoon ground Cinnamon
bullet 2 Cups Red Onion, chopped
bullet 2 teaspoons Paprika
bullet 2 Tablespoons Red Wine Vinegar
bullet 5 Tablespoons Orange Juice
bullet 1 teaspoon Lime Juice
bullet 2 teaspoons Tabasco™ sauce, to taste
bullet 3 Tablespoons Olive Oil
bullet 2 Bay Leaves
bullet 1 cup White Wine
bullet ½ cup Water

- Trim chops carefully.
- Wash chops thoroughly and dry on paper towels.
- In a large ZIPLock™ type freezer bag combine garlic, oregano, cumin, celery, black
  pepper, cinnamon, onion, paprika, vinegar, orange juice, lime juice, Tabasco™ and oil.
- Close bag tightly and mix all ingredients thoroughly.
- Add chops to the bag.
- Add in the bay leaves and close the bag very tightly.
- Roll the bag all around several times to coat chops thoroughly.
- Refrigerate for 4 to 6 hours, turning and rolling hourly to marinate all chops evenly.
- Pre-heat grill to medium heat, covered.
- Remove chops from the bag directly to pre-heated grill.
- Grill over medium heat 7 minutes on first side, turn and cook on the flip side until
   there is no pink near the bone (about 8 minutes).

In a large Dutch oven, over medium-high heat, pour in the water and white wine.
Add all of the remaining marinade ingredients and bring to a rolling boil, stirring constantly.
Reduce heat and simmer briskly for 6 additional minutes, stirring frequently.

Remove and discard bay leaves.

Serve Savory Cuban Pork Chops hot, with piping hot marinade, over.
Garnish with minced red onion and celery heart leaves. Add additional salt and pepper to taste.

Plate with warm buttered Cuban Bread.

 

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