Step 1 of 13
Cuban Pork Chops
Place the orange juice and lime juice in a gallon-sized zip-top bag.
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Step 2 of 13
Cuban Pork Chops
Roughly chop the onion. Peel and smash the garlic cloves. Add to the bag.
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Step 3 of 13
Cuban Pork Chops
Season the pork chops on both sides with salt and black pepper, and place them in the bag. Seal the bag, and shake to coat the meat. Transfer the bag to the refrigerator, and marinate for 1-2 hours (no longer).
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Step 4 of 13
Cuban Pork Chops
Preheat the oven to 350°F.
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Step 5 of 13
Cuban Pork Chops
Line a large baking sheet with parchment paper.
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Step 6 of 13
Cuban Pork Chops
Remove the marinated pork chops from the refrigerator. Drain the pork chops from the marinade, shaking off any onion pieces, and place on the baking sheet.
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Step 7 of 13
Cuban Pork Chops
Place the brown sugar, cumin, paprika, and cayenne in a small bowl. Stir with a fork to combine.
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Step 8 of 13
Cuban Pork Chops
Rub each of the pork chops on both sides with an equal amount of the sugar and spice mixture.
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Step 9 of 13
Cuban Pork Chops
Set a large skillet over medium-high heat and pour in the olive oil. Once the oil is shimmering, place two pork chops in the skillet. Sear the pork, undisturbed, until browned on the bottom, 1-2 minutes. Flip the chops and sear for an additional 2 minutes on the other side. Transfer the pork chops to the baking sheet.
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Step 10 of 13
Cuban Pork Chops
Repeat the searing step with the remaining oil and pork chops.
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Step 11 of 13
Cuban Pork Chops
Bake the pork chops on middle rack of oven until the meat reaches an internal temperature of 140°F, 9-11 minutes.
PRO TIP Using boneless pork chops? Keep an eye on them, as they will cook faster than bone-in pork chops.
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Step 12 of 13
Cuban Pork Chops
Check to see that pork chops are done. Remove from oven or add time as needed.
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Step 13 of 13
Cuban Pork Chops
Allow the pork chops to rest for 3 minutes. Plate the pork chops and serve immediately, garnished with chopped cilantro and avocado slices, if desired.