Cuban grilled pork with lime-marinated onions
Uncooked red onion(s)
1 small, thinly sliced
Fresh lime juice
6 Tbsp, divided
2 Tbsp, fresh, chopped
¾ tsp, divided
2 tsp, extra-virgin
¼ tsp, freshly ground
Uncooked lean boneless pork chop(s)
1 pound(s), four 4-oz pieces
- In a medium bowl, combine onion, 3 tablespoons lime juice, cilantro and 1/4 teaspoon 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 3 tablespoons lime juice, remaining 1/2 teaspoon 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 center of a pork chop registers 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 1/4 cup onions per serving.