Travel south of the U.S. and you’ll find a myriad of lively cuisines — from the creamy tangy elote in Mexico, to Central America’s  warm soulful mofongo and Brazil’s zesty churrasco grilled meats.  And then there’s Cuba.

Quick — name two Cuban dishes (besides the Cuban sandwich). Admit it. You’re stumped on this one, and there’s a good reason for that.

Unless you hang out in Miami, or at Gloria Estefan’s Bongo’s Cuban Cafe, you probably aren’t very familiar with much beyond the ever-popular mojito cocktail … and perhaps black beans and rice. Thanks to a revolution, some Soviet influence, more than a few human rights violations and years of politics on all sides of the aisle, Cuba has pretty much been at a standstill.

Cuba, like much of the Caribbean and Latin America, was heavily influenced by explorers like Columbus (working for Spain) and Pizarro (a Spanish conquistador). Those guys not only brought their own recipes, but planted various crops (citrus for one) that grew quite well under the tropical sun. Settlers also brought in their livestock and African slaves came with their own recipes. Though times in Cuba weren’t always as pleasant as the breeze from the Caribbean Sea, the melting pot of inhabitants resulted in a wonderfully diverse cuisine.

Island residents married citrus with pork (still the most popular meat there). There was corn, plantains, okra and plenty of sugar and seafood. Of course, beans also became a staple. ~ Through the years the Cuban government engaged in trading, like most countries, and the place — as recently as the mid-20th century — was a culinary hotbed. It all began to slow down under an early-1950s dictatorship, then essentially stopped under the iron fist of another dictator who took power in 1959. Though the United Nations still ranks Cuba as a country in which people are ‘developed,’ various trade sanctions and Communist rule have ensured that at least a few generations do with what they have … or can grow.

Did you know?  Sour (or bitter) orange comes from a tree that is primarily used for rootstock for other sweeter citrus varieties. The most popular bitter orange variety in the world is known as the Seville Orange (Citrus aurantium). It is often used in perfumes, cleaning solvents and for marmalades.

Cuban pork chops (chuletas de puerco) are the epitome of modern Cuban cuisine, in that the ingredients list isn’t long; and everything is reasonably available to cooks, without spending an arm and a leg. Not to mention, it’s delicious. Serve it with a side of sliced avocados and Orzo w/ Manchego and Peas.

Want to receive notifications of my Confessions, Chronicles and recipes in your email? Just click here. I’d also love for you to join me on Facebook (click the ‘like’ button), Pinterest and Google+. Why not witness some of my Instagram antics too?

Cuban Pork Chops (Chuletas de Puerco)

Cuban Pork Chops — Tender. Juicy. Lively.

5.0 from 2 reviews

Cuban Pork Chops (Chuletas de Puerco)

 

Print

Prep time

3 hours

Cook time

15 mins

Total time

3 hours 15 mins

 

Author: Adam J. Holland

Recipe type: Main

Cuisine: Cuban

Serves: Serves 4

Ingredients

• 2 lbs – Center cut (preferably bone-in) pork chops, about ½ to 1-inch thick
• 2 TB – Vegetable oil
• 1 cup – Sour orange juice**
• 1 tsp – Cumin
• 2 tsp – Oregano
• 1 TB – Kosher salt
• 1 TB – Freshly ground black pepper
• 2 tsp – Garlic powder
• 2 tsp – Onion powder
• 2 TB – Lime juice
• 1 (8 oz) can – Tomato sauce

Instructions

1. In a covered glass dish or large zip-close bag, combine pork and sour orange juice. Marinate in refrigerator for a minimum of 3 hours (overnight is better).
2. Combine cumin, oregano, salt, pepper, garlic powder and onion powder. Drain marinade from chops; pat dry; coat chops in spice mixture.
3. In a large skillet, heat oil over medium-high heat. Cook chops on each side until browned, about 3 minutes.
4. Lower heat to medium; add lime juice and tomato sauce to pan; cook until internal temperature of pork reaches 150F, about 6 minutes for the average half-inch thick chop – or about 8-10 minutes for an inch-thick chop. *Add a little water to sauce during cooking if it becomes too thick.
5. Let cooked chops rest for 2-3 minutes. Spoon a little pan sauce over pork chops to serve.

Notes

**Substitute ¾ cup – Orange juice mixed with ¼ cup – Lime juice

3.2.2885

 

Read the original on: The Unorthodox Epicure