Cuban Mixto Pork Chops Recipe

3      Reviews by:    Wanda Rogers   Cuban Mixto Pork Chops Recipe uses Miami mixto with olive oil, onion, garlic, oregano, orange juice, and salt and pepper in creating this truly delicious pan fried pork chop recipe. Food Category:    Pork Cuisine Origin:    Caribbean    Servings:4 Nutrition facts:573 calories40.1 grams fat Print Preview Rate This Recipe Prep Time:   8 Hours 20 Minutes Cook Time:   15 Minutes Total Time:   8 Hours 35 Minutes

INGREDIENTS

• 1/3 cup olive oil
• 1 small onion, finely diced (about 3/4 cup)
• 2 garlic cloves, finely sliced
• 2 teaspoons dried oregano
• 1/2 cup juice from 1 orange
• Kosher salt and black pepper
• 1 tbsp olive oil
• 4 6oz pork chops, bone-in

DIRECTIONS

• Heat the olive oil in a small heavy-bottomed skillet over medium heat until it shimmers. Add the onion, garlic, and oregano. Cook, stirring frequently, until the vegetables are soft but not brown, about 5 minutes. Add the orange juice and simmer until slightly reduced, about 2 minutes.
• Season to taste with salt and pepper. Transfer half of the mixture to a medium bowl and reserve the remainder at room temperature. Add the pork chops to the bowl and spoon the marinade all over the pork chops. Cover the bowl and place it in the fridge for at least 30 minutes and up to 8 hours.
• Remove the pork chops from the refrigerator and scrape any onions or garlic off of the pork chops. Use a paper towel and pat dry the pork chops.
• Heat a large skillet over medium-high heat. Once the skillet is heated, add 1 tbsp olive oil. Swirl the oil around in the skillet to coat the skillet well. Place the chops into the skillet and move each chop around to prevent sticking. Cook the chops for 3 minutes, occasionally moving to prevent sticking. Turn the chops to the second side and cook for 2 minutes, moving the chops occasionally. Flip the chops and cook for 2 minutes. Flip the chops ever 2 minutes until internal temperature reaches 170°F.

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