Cuban grilled pork with lime-marinated onions
Marinated onions add great flavour and colour to this grilled entrée. They also make a flavourful topping for fish tacos or black beans and rice.
Uncooked red onion(s)
1 small, thinly sliced
Fresh lime juice
6 tbsp(s), divided
2 tbsp(s), fresh, chopped
¾ tsp(s), divided
2 tsp(s), extra-virgin
¼ tsp(s), freshly ground
Uncooked lean trimmed boneless pork chop(s)
1 pound(s), four 4-oz pieces
- In a medium bowl, combine onion, 45ml (3 Tbsp) lime juice, cilantro and 1ml (1/4 tsp) salt; let stand until wilted, tossing occasionally, about 30 minutes.
- Meanwhile, in a zip-top food storage bag (or a glass container with lid), combine remaining 45ml (3 Tbsp) lime juice, remaining 2ml (1/2 tsp) salt, oil, garlic, oregano, cumin and pepper. Add pork to bag (or container); seal bag and turn to coat pork with mixture (or toss in container and cover). Refrigerate at least 30 minutes or up to several hours.
- Off heat, coat a grill rack or stove-top grill pan with cooking spray; heat grill to medium-hot or grill pan over medium-high heat.
- Remove pork from marinade; discard marinade. Grill pork, flipping once, until an instant-read thermometer inserted in centre of a pork chop registers 63°C (145°F) (for medium), about 8 minutes total.
- Transfer to serving plates and let pork sit for 3 minutes; sprinkle with marinated onions.
- Yields 1 pork chop and about 60ml (1/4 cup) onions per serving.
This is a great recipe to prep in the morning and let marinate in the refrigerator all day. By prepping both the chops and onions ahead of time, you can have this dish ready in less than 10 minutes.