Cuban Pork Chops

Contributed by Lisa M. (Grand Rapids, MI)


  • 1 cup, plus 1/4 cup orange juice
  • 1/2 cup, plus 1/4 cup lime juice
  • 1/4 cup apple cider vinegar
  • 4 1-inch thick pork chops
  • Salt and pepper to taste
  • 2 cloves garlic, chopped
  • 1/4 cup white wine
  • 1 1/2 tsp. ground cumin
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. oregano
  • 3 Tbsp. canola oil
  • 1/4 cup red onion, chopped


  1. In a bag, combine 1 cup orange juice, 1/2 cup lime juice, and 1/4 cup vinegar.
  2. Marinate pork in juice mixture in the refrigerator for an hour.
  3. In a bowl, combine all dried spices.
  4. Pat pork chops dry, and rub spices on each side.
  5. Heat oil in a skillet; place pork in the pan and sear one side.
  6. Flip pork over and reduce heat to medium-low; add onion and garlic.
  7. Let cook until slightly brown, then add remaining orange juice, lime juice, and the white wine.
  8. Simmer until liquid is reduced slightly and thickened; remove chops and continue to reduce juice until thick.
  9. Serve with a spinach salad (spinach, cilantro, and sliced red onion with an oil and vinegar dressing).

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