| Level: | Intermediate |
| Total: | 52 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 7 min |
| Yield: | 4 servings |
| Level: | Intermediate |
| Total: | 52 min |
| Prep: | 30 min |
| Inactive: | 15 min |
| Cook: | 7 min |
| Yield: | 4 servings |
Ingredients
- 3/4 cup fresh orange juice
- 1/2 cup fresh lime juice
- 1/3 cup coarsely chopped fresh oregano leaves
- 6 cloves garlic, coarsely chopped
- 1 teaspoon ground cumin
- 1/4 cup canola oil
- 4 (8-ounce) pork chops, butterflied and thinly pounded
- Salt and freshly ground black pepper
- 8 (1/4-inch) thick slices Swiss cheese
- 8 (1/4-inch) thick slices boiled ham
- 2 sour dill pickles, thinly sliced (need about 16 slices)
- 2 tablespoons chopped cilantro leaves
- 1/4 cup olive oil
Instructions
- Heat the grill to high.
- Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.
- Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.
- Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.
- Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 888 |
| Total Fat | 63 g |
| Saturated Fat | 20 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 61 g |
| Cholesterol | 201 mg |
| Sodium | 1131 mg |
| Serving Size | 1 of 4 servings |
| Calories | 888 |
| Total Fat | 63 g |
| Saturated Fat | 20 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 61 g |
| Cholesterol | 201 mg |
| Sodium | 1131 mg |
Reviews
This was delish!! I would add Dijon but only because i like mustard!
This is so good i’m only 15 but it’s my family’s favorite thing that i make. It’s super easy and tastes amazing!
I first saw this on Grill it with Bobby Flay and I have been wanting to try it forever so finally I tried it tonight and it was delicious. I didn’t have the thick chops to butterfly so I just used to regular pork chops and pounded them thin and kind of made a sandwich with it and it turned out great the tricky part was actually just flipping it but it still worked out great!
So good! Added 2 jalapeños and crushed red pepper to the marinade since my family likes things spicy. These were delicious and will go into our regular rotation!
I love this recipe!! I’ve made it quite a few times now. I add a jalapeno to the marinade, because I’m obsessed with them!
This is just awesome! I did add a small amount of honey to the citrus herb oil that gets spooned over the chops at the end because I found it a bit tart. Other than that, no changes. Hands down my favorite pork chop recipe!
absolutely the best thing you can eat- and I do not like pork! has been a family/friend favorite for years- the only thing I do different is thin ham, not boiled.
I never had a cuban but saw this video and tried it. Happened to have one pork chop I already had in a brine and my bf grabbed one that wasn’t. The one that wasn’t was a bit chewy so next time we made sure to brine both. The pork chops were excellent. I didn’t care for the vinaigrette. I had to add more oj & lime juice for acidity. I also added garlic and made sure it was equal parts cilantro and oregano. The 2nd time we just used a mustard sauce. Will make again though.
Followed recipe exactly first time, and found the pork a bit chewy. Second time I brined the butterflied chops, then proceeded with assembly and grilled – MUCH more tender. Next time I’ll maybe try the marinade after the brine (not sure if chemically that will work to re-capture those flavors. Love the Cuban sandwich combo and this grilled version is a great dinner version!
Fabulous! Made exactly as written except had to use dried oregano (1 TBS. I didn’t pound my chops thin enough so it took a little longer to cook but they were moist and done to perfection. This is a “do again”.