Chuletas De Puerco (Grilled Cuban-Style Pork Chops)

Ingredients

• Pork loin center loin chop

  bone-in, raw, lean only

  36 oz or 1.02kg

• Marinade, Naranja Agria

  Naranja Agria, Goya

  16 tbsp or 232g

• Garlic

  raw

  2 tbsp or 17g

• Cumin seed

  ⅛ tsp, ground or 0.4g

• Oregano

  dried

  ½ tsp, leaves or 0.5g

• Onion

  raw

  1 medium or 110g

• Olive oil

  2 tbsp or 27g

• Lime

  raw

  2 fruit or 134g

Directions

1. In a mixing bowl combine the naranja agria, garlic, cumin, dried oregano, salt and pepper to make the mojo marinate. Place pork chops in a deep baking dish in a single layer and sprinkle them with salt on both sides. Pour mojo over the pork chops, cover the dish with plastic wrap and refrigerate for a minimum of 2 hours or best if over night.Preheat the grill to high heat. Grill the pork chops, 3 to 4 minutes per side, until browned and the center of the pork is no longer pink. The pork chops are done when the pork's internal temperature (using an instant read thermometer ) reaches 160 degrees.In the meantime, add oil to non-stick fry pan and sautA the onion till just translucent. Set aside.Remove the pork from the grill and transfer to a serving platter. Top with the sautAed onions and squeeze lime juice over the top. Serve immediately.
2. Recipe by: EATSWEATLIVE (source: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=1870769)