Weekday Meal: Classic Black Beans + Stuffed Pork Chops

February 26, 2013

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The menu for this weekday meal started off with a pot of classic black beans served with rice. To add on a little meat, we made Cuban Pork Chops stuffed with salt-cured ham, melty Swiss and pickles – a pretty simple, sandwich-less take on the Cubano. It turned out delicious!

Recipe: Cuban Pork Chops Stuffed with Proscuitto, Swiss Cheese & Dill Pickle

4-5 regular, bone-in pork chops (we did not use extra thick)
1/4 c. orange juice
1/2 lime squeezed
1/4 c. olive oil
Salt and freshly ground pepper
About 5-6 slices of Swiss cheese, preferably the real-deal – Emmenthaler
5-6 slices of proscuitto
A small jar of petite dill pickles or cornichons

Turn oven on to 350. Slice each chop vertically to create an opening. Combine the orange juice, lime juice, olive oil and salt and pepper in a bowl and then coat pork chops and let marinade on the counter for about 15 minutes. Slice each piece of Swiss cheese in half along with about 6-7 petite pickles, halved. In the opening, place one slice of proscuitto, a couple of pieces of cheese and about 2-3 pickle halves. Close the chop by folding over.

Heat a large cast iron pan with a little more olive oil. When hot, add pork chops with the opening side up. Let cook until brown and do not lift or turn until they no longer stick to the pan. Using tongs, gently turn each piece and brown the other side. Finish by placing the pan in the oven and cook for about another 10-15 minutes until done. Let stand under foil for about 10 minutes before serving. Serve each chop individually or cut in slices off the bone and serve on a wooden platter with black beans, rice and habanero sauce.

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