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Grilled Cuban Pork Chops
Grated lime peel, cracked black pepper, cumin seed, and chopped garlic are mixed with olive oil into a paste that gets pressed onto inch-thick boneless pork chops before they hit the grill. The citrus zest chars slightly at the edges, while the cumin seeds toast against the grate and deepen in flavor. Total time is 25 minutes for four chops — enough for a weeknight dinner with corn or black beans on the side.
Equipment
- Grill
Ingredients
- 2 tablespoons grated lime peel
- 1 tablespoon cracked black pepper
- 1 tablespoon cumin seed
- 2 tablespoons olive or vegetable oil
- ½ teaspoon salt
- 1 clove garlic, finely chopped
- 4 boneless pork loin or rib chops, about 1 inch thick (about 2 lb), trimmed of excess fat
Instructions
- 1Preheat a gas or charcoal grill to medium heat. Combine the grated lime peel, cracked black pepper, cumin seed, olive oil, salt, and minced garlic in a small bowl. Massage this mixture evenly over both sides of the pork chops, pressing firmly so the spices adhere.
- 2Arrange the seasoned pork chops directly on the grill grates. Close the lid and cook for 8 to 10 minutes, turning frequently, until the meat reaches an internal temperature of 145°F.
- 3Remove the pork from the heat and let it rest for at least 3 minutes. This crucial resting period allows the juices to redistribute for a more tender bite.
Notes
- Serving: Pair these chops with sweet corn on the cob and cooked white rice tossed with black beans.
- Garnish: Top the warm pork chops with fresh mango slices for a sweet, tropical contrast to the savory rub.
- Prep: Pat the pork chops dry with a paper towel before applying the rub so the oil and spices stick better.
Recipe Details
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