Cheese Curd In Paradise: Recipe Swap: Bobby Flay's Cuban Style Pork Chops

Time for Recipe Swap!

I took a small break from the swap when I had the baby because I didn't know how I would feel or what my recovery time would be like. The theme for this swap is celebrity recipes. I submitted Pioneer Woman's Beef Enchiladas (one of our favorites) and I received Heather, author of Hezzi-D's Books and Cooks, recipe for Bobby Flay's Cuban Style Pork Chops. I love cuban sandwiches and was thrilled to try this recipe. The original recipe calls for the chops to be grilled, but we were out of gas on the night we planned to make these so we baked them. Ron and I loved the flavors of these pork chops- an awesome way to fill a cuban sandwich craving! Next time I think we will try the pork chops on the grill because I imagine they are even more delicious!

Thank you to Sarah of A Taste of Homecooking for putting together these awesome swaps!

Ingredients

3/4 cup fresh orange juice

1/2 cup fresh lime juice

3 Tbl dried oregano

3 cloves of garlic, minced

1 Tbl ground cumin

1/2 tsp black pepper

2 Tbl olive oil

4 pork chops, butterflied and pounded thin

8 thin slices of Swiss cheese

1/4 lb of shaved ham

1 dill pickle, sliced thin

Salt and Pepper

Instructions

In a small dish, whisk together orange juice, lime juice, oregano, garlic, cumin, pepper, and olive oil. Pour into a freezer bag and add the pork chops making sure all four are covered by the marinade. Cover and let soak for about 3 hours in the refrigerator.

Preheat oven to 350 degrees.

Remove the pork from the marinade and pat dry with a paper towel. Put the pork chops on a large cutting board and season with salt and pepper. Place one slice of cheese, ¼ of the ham, 4 slices of pickle and another slice of cheese on each pork chop. Fold the pork chop over and secure with a toothpick.

Place pork chops into an oven safe baking dish and bake for 40 minutes, or until pork chops reach desired temperature.