Recipe: Cuban Pork Chops with Spice Rub and Sauce (Chuletas de Puerco)

CUBAN PORK CHOPS (CHULETAS DE PUERCO)


6 pork chops
FOR THE SPICE RUB:
1 teaspoon dried oregano
1/4 teaspoon ground cumin
5 cloves garlic
1/2 teaspoon black peppercorns
1 teaspoon salt
FOR THE MARINADE:
1/4 cup orange juice
1/4 cup vinegar
1/4 cup olive oil
2 large onions, sliced
FOR THE SAUCE:
1 cup tomato sauce
1/2 cup red wine
FOR COOKING THE PORK CHOPS:
Flour for dusting
Olive oil for frying
FOR SERVING:
Avocado slices
Salt and pepper to taste
Fresh lime juice

TO MAKE THE SPICE RUB:
Use a mortar and pestle to crush the oregano and cumin. Add the garlic, peppercorns, and salt; to the mortar and crush until you have a smooth paste.

Generously smear the pork chops with the paste. Place the chops in a glass baking dish.

TO MARINATE THE PORK CHOPS:
Whisk the orange juice, vinegar, and olive oil together in a small mixing bowl. Cover the pork chops with the sliced onions and the orange juice mixture. Seal the baking dish with plastic wrap and refrigerate for a minimum of 4 hours.

TO MAKE THE SAUCE:
Remove the pork chops from the marinade. Pat them dry with paper towels. Place the marinade and the onions in a 2-quart saucepan with the tomato sauce and wine. Bring to a boil, then reduce heat to low, and let simmer, uncovered, stirring occasionally.

TO COOK THE PORK CHOPS:
Meanwhile, lightly dust the pork chops on both sides with flour. Heat some olive oil in a large saute pan until it just begins to smoke. Quickly add the pork chops and brown on both sides. Reduce heat to medium low and continue to fry the chops about 12 to 14 minutes, or until they are cooked through.

TO SERVE:
Serve the chops with plenty of sauce poured over the top. Garnish with slices of fresh avocado seasoned with salt, pepper, and lime juice.

Makes 6 servings
Source: Three Guys from Miami Celebrate Cuban by Glenn M. Lindgren, Jorge Castillo, and Raul Musibay