CookingWithGeorgeAndFriends.com
Week 18 Recipe
THIN-CUT CUBAN-STYLE PORK CHOPS
I came across this recipe and decided to try something “Cuban” style. I thought it would be a little more sweet and spicy than it was, but it has an excellent taste and yet very mild.
TOOLS
• Large Skillet
• Cutting Board
• Knife
• Mixing Bowl
• Tongs		   INGREDIENTS
• 8 thin-cut bone-in pork chops, about ½”
  thick
• salt & pepper
• 4 tbsp unsalted butter
• 1 red onion, halved and sliced thin (
  julienne)
• 2 red bell peppers, seeded and sliced
  thin (julienne)
• ½ tsp ground cumin
• 1/4 tsp dried oregano
• 3 garlic cloves, minced
• 3/4 cup orange juice
• 1 tbsp lime juice
PREPARATION: 

Pat Pork chops dry with paper towels and season with salt & pepper. Melt 1 tbsp butter in large skillet over medium high heat. Add 4 chops and cook until golden brown, about 2 minutes per side. Transfer to platter and tent with foil. Repeat with additional 1 tbsp butter and remaining chops.

Using the same skillet, add onions, bell peppers, and additional 1 tbsp butter and cook until softened, about 5 minutes. Stir in cumin, oregano and garlic and cook until fragrant, about 30 seconds. Stir in orange juice and lime juice and simmer until slightly thickened, about 5 minutes. Stir in remaining butter and season with salt & pepper. Spoon sauce over chops. Serve.