Carribean-style Pork Rib Chops
(Costillitas de Cerdo)
An authentic Caribbean recipe for pork chops seasoned with bitter orange juice. Regular orange juice can be used instead, or use the substitute juice recipe.
6 pork rib chops, about 1 inch thick
4 garlic cloves
1 bay leaf
1 teaspoon oregano
1 teaspoon salt
1/2 cup dry white wine
1/4 cup bitter orange juice, or use Bitter Orange Substitute*
1 tablespoon lard or oil
*Bitter Orange Substitute: (optional)
2 tablespoons fresh grapefruit juice
2 tablespoons fresh orange juice
1/4 cup fresh lime juice
- Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
- In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and sauté until brown on both sides, about 4 minutes on each side.
- For Bitter Orange Substitute: Mix everything together thoroughly about 1 hour before using. Keep in the refrigerator, tightly sealed, no more than 3 or 4 days. Makes about 1/2 cup.
Makes 6 servings.
Recipe and photograph provided courtesy of National Pork Board.