Cuban cuisine is all about fresh herbs, garlic and citrus. We use those bold flavours to marinate these succulent grilled pork chops.

Yield: Serves 6.



  • 1 1/2 cups diced onions
  • 1/2 cup orange juice
  • 1/4 cup fresh lime juice
  • 10 cloves garlic, chopped
  • 1/2 tsp chopped fresh oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground pepper
  • 1/2 cup chopped fresh cilantro, divided
  • 6 bone-in pork loin chops, 1 inch thick
  • Salt*


  1. To prepare marinade, place onions, orange juice, lime juice, garlic, oregano, cumin and pepper in a blender; purée until smooth. Stir in 1/4 cup cilantro.
  2. Divide marinade between two large heavy zip-lock plastic bags.
  3. Add 3 pork chops to each bag and squeeze bags to coat pork with marinade. Seal bags and place on a tray. Refrigerate for 1 hour.
  4. Preheat natural gas barbecue on low heat for 10 - 15 minutes. Meanwhile, remove pork from marinade, reserving marinade. Sprinkle pork with salt.
  5. Grill pork over low heat on natural gas barbecue until done.
  6. Meanwhile, to prepare sauce, pour marinade into a small non-reactive saucepan. Bring to a boil over medium heat.
  7. Reduce heat and simmer, stirring frequently, until marinade is reduced by half, about 6 - 8 minutes. Remove from heat and stir in remaining 1/4 cup cilantro.
  8. Serve pork chops with sauce
Nutritional analysis per serving:

238 calories, 8.5 g fat, 30.8 g protein, 8.5 g carbohydrate, 1 g fibre, 67 mg sodium

*Ingredient not included in nutritional analysis.