Pork Chops / Chuletas De Cerdo Recipe

Prepare and marinate

Pat the pork chops dry with paper towels. In a medium bowl whisk together olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, dried oregano, brown sugar, kosher salt, and black pepper until the sugar dissolves and the mixture is homogeneous.

Place the pork chops in a shallow dish or a large zip-top bag. Pour the marinade over the chops, ensuring each chop is evenly coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If using longer than 2 hours, reverse the chops once during marination to ensure even flavor.

Bring to room temperature

Remove the pork chops from the refrigerator 20–30 minutes before cooking so they come closer to room temperature. This promotes even cooking.

Sear the chops

Heat a large heavy skillet (cast iron recommended) over medium-high heat until very hot. Add the vegetable oil and swirl to coat. Remove the chops from the marinade, letting excess drip off, and reserve the leftover marinade. Place pork chops in the skillet without crowding; you may need to work in two batches. Sear 3–4 minutes on the first side without moving, until a deep golden crust forms. Flip and sear the other side 2–3 minutes.

Finish in pan

Reduce heat to medium. Add the butter to the pan and tilt the pan, spooning melted butter over the chops for 30–60 seconds to baste and add flavor. If the chops are thicker than 1 inch and not yet at a safe internal temperature, pour 60 ml (1/4 cup) of stock into the pan, cover loosely, and cook 3–6 more minutes until an instant-read thermometer inserted into the thickest part (avoiding bone) reads 63°C (145°F). Remove chops to a plate and tent with foil to rest 5–10 minutes; temperature will rise a few degrees while resting.

Make quick pan sauce with onions

While chops rest, keep the skillet over medium heat. If the pan is dry, add the remaining 1 tbs oil. Add the sliced onion and optional bell pepper and cook, stirring, 4–6 minutes until softened and lightly caramelized. Pour in the reserved marinade and remaining 60 ml (1/4 cup) stock, scraping up browned bits from the pan. Bring to a simmer and cook 2–3 minutes to reduce slightly and to cook the marinade thoroughly. If desired, stir in the chopped cilantro and adjust seasoning with salt and pepper to taste.

Serve

Return the pork chops to the pan briefly to warm and coat with the sauce, or spoon the onion-pan sauce over each chop on a serving platter. Garnish with lime wedges and extra cilantro. Serve immediately.