Cuban-Style Pork Chop

With Avocado Salad and Citrus-Caramelized Onions

Prep & Cook Time: 30-40 min.

Cook Within: 6 days

Difficulty Level: Intermediate

Spice Level: Mild

Calories Conscious
Carb Conscious
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Conjure the spice and excitement of warm Havana nights with this Cuban-style dish. Juicy bone-in chops are marinated in citrus juice and our custom Cuban Spice Blend and grilled until they're just a touch smoky. A simple salad of ripe avocados, tomatoes, peppery arugula, and tangy, sweet caramelized onions provide the perfect accompaniments to this healthy dish that will make your taste buds wanna do the Conga.

In Your Box (serves 2)

  • 2 Roma Tomato
  • 1 Red Onion
  • 1 Lime
  • 1 Lemon
  • 3 Garlic Cloves
  • 1 Avocado
  • 16 oz. Bone-in Pork Chop
  • 4 fl. oz. Orange Juice
  • 1 fl. oz. White Wine Vinegar
  • 1 Tbsp. Home Chef Cuban Spice Blend
  • 2 oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    621
  • Carbohydrates
    29g
  • Fat
    37g
  • Protein
    44g
  • Sodium
    148mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Mixing Bowl
  • 1 Medium Pan
  • 1 Grill Pan or Outdoor Grill
  • 1

    Prepare the Ingredients

    Thoroughly rinse all produce and pat dry. Quarter tomatoes. Peel onion and cut into ¼" rounds. Zest, and halve lime, then cut one half into two wedges. Zest, and halve lemon. Mince garlic. Halve, seed, quarter, and skin avocado. Rinse the pork chops and pat dry.

  • 2

    Marinate the Chops

    Combine orange juice, garlic, white wine vinegar, half the lemon juice, half the lime juice, lemon and lime zest (reserving a bit for the salad), and a pinch of salt and pepper in a mixing bowl. Set aside 2 Tbsp. of marinade for flavoring the onions. Add chops to marinade and let marinate for 15 minutes before grilling.

  • 3

    Caramelize the Onions

    While chops are marinating, heat 2 tsp. olive oil in a medium pan over medium heat. Add the onions and cook for 6-8 minutes, stirring frequently, until lightly caramelized. Add in the 2 Tbsp. of reserved citrus marinade and allow onions to cook for an additional 1-2 minutes before removing from heat.

  • 4

    Grill the Chops

    Heat a grill or grill pan over medium-high heat. Pat dry the marinated chops and season with Cuban Spice Blend and a pinch of salt and pepper. Lightly coat grill or grill pan with cooking spray. Cook chops on each side for 5-6 minutes, or until a minimum internal temperature of 145 degrees is reached. Transfer chops to a plate and set aside.

  • 5

    Prepare the Salad

    While chops are grilling, prepare the salad. Compose a mound of baby arugula on the plate. Lay ½ the avocado and ½ the tomato on top of the arugula. Squeeze a quarter of the remaining lime on the salad. Garnish with remaining lemon and lime zest as desired. Season with a pinch of salt and pepper. Repeat for second serving.

  • 6

    Plate the Dish

    Lay a pork chop next to the composed salad. Top the pork chop with the caramelized onions. Finish with a crack of fresh black pepper.

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