Pan Fried Cuban Pork Chops Recipe
This pan fried Cuban pork chop recipe is the simplest of the Caribbean pork chop cooking methods. It's rich in seasoned flavors for pork.
Ingredients
- 2 lbs boneless pork chops (cutlets) if thick, consider option to butterfly
- 1½ cups Cuban Pork Marinade
- 1¼ cups Cuban Pork Sauce
Pork Chops Coating
- 4 Tablespoons olive oil for coating pork chops
- ½ teaspoon salt for coating pork chops
- ½ teaspoon ground black pepper for coating pork chops
Instructions
- If pork chops are real thick, optionally split them open on their edge with a butterfly cut. Otherwise, cooking time will be longer.
- Add them into a food storage bag or small bowl or Cuban pork marinade. Allow toe marinade in fridge for 2-24 hours.1½ cups Cuban Pork Marinade
- Remove pork chops from marinade and lay out on work area.
- Lightly coat the complete exterior of each pork chop with the mixture of olive oil, salt, and pepper.4 Tablespoons olive oil, ½ teaspoon salt, ½ teaspoon ground black pepper
- Preheat a skillet on low heat.
- Pan fry (uncovered) each pork chop on the first side for about 4-6 minutes and then about 6-9 minutes (uncovered) on the other side.
- When done to at least 160 °F, remove from heat. When served on each plate, pour some of the Cuban pork mojo sauce all across the pork chops. Use any remaining sauce for dipping, if desired.1¼ cups Cuban Pork Sauce
Notes
Nutrition Note: The marinade and sauce are not used in the nutritional values calculations.
Nutrition Facts
Pan Fried Cuban Pork Chops Recipe
Amount per Serving
Calories
412
% Daily Value*
Fat
22
g
34
%
Saturated Fat
5
g
31
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
14
g
Cholesterol
150
mg
50
%
Sodium
402
mg
17
%
Potassium
881
mg
25
%
Carbohydrates
0.2
g
0
%
Fiber
0.1
g
0
%
Sugar
0.003
g
0
%
Protein
51
g
102
%
Vitamin A
1
IU
0
%
Calcium
13
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Reference
DarnGoodRecipes.com™