Ingredients for Spicy Cuban Pork Chops Maya Style
- 4 bone-in pork chops (about 1 inch thick)
- 1 tablespoon olive oil
- Green Chili Salsa
- 2 tablespoons honey
- Garlic Cloves
- Cumin
- Cayenne Pepper
- Salt
- Chili Powder
- 2 tablespoons lime juice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Spicy Cuban Pork Chops Maya Style? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Spicy Cuban Pork Chops Maya Style
- Preheat oven to 325°F (160°C).
- Season pork chops generously with 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon smoked paprika, 1/4 teaspoon cayenne pepper (optional), salt, and pepper.
- In a bowl, whisk together 1 cup of your favorite salsa, 2 tablespoons honey, 2 cloves minced garlic, and 2 tablespoons lime juice.
- Place pork chops in a resealable bag or shallow dish and pour the salsa mixture over them. Marinate for at least 1 hour, or preferably longer in the refrigerator.
- Remove pork chops from marinade and pat dry with paper towels. Heat 1 tablespoon olive oil in an oven-safe skillet over medium-high heat.
- Sear pork chops for 2-3 minutes per side, until nicely browned.
- Transfer the skillet to the preheated oven. Baste the pork chops with the remaining marinade every 10 minutes.
- Bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
39g
Fat
32g
Carbs
4g
