Pork is often referred to as "the other white meat" in comparison to chicken. Pork Loin, chops and tenderloins are low in fat, calories and carbs, and high in protein. After trying some at a local Cuban restaurant in NYC, I was inspired to come up with my own recipe and I'm very happy with the way they turned out. Give it a shot and let me know what you think :)
- 6 - Boneless Center Cut Pork Loin Chops
- 3 - Tablespoons of low sodium soy sauce
- 1/2 - Lime's juice
- 1 - Teaspoon of Extra Virgin Olive Oil
- 1.5 - Tablespoons of dry oregano powder
- 1/2 - Teaspoon of brown sugar
- 1/2 - Teaspoon of crushed black pepper
- 1/2 - Teaspoon of Paprika powder
- 1/2 - Teaspoon of Goya Adobo light seasoning
- 6 - Cloves of crushed fresh garlic
For the marinade, use a large bowl or ziplock bag, combine all the ingredients and add the pork chops, make sure to coat both sides of the pork chops with the seasonings. Place in fridge to marinate for at least one hour. The longer you let the meat marinate the more flavor it will absorb.
Grill the pork chops for a couple of minutes, I used my George Foreman grill and it took about 5 minutes to cook. The thicker the pork chops the more time they will require to cook, so make sure to take a peek at them from time to time. When they are finished cooking place them on a plate or on cutting board and cover them for a couple of minutes so all the juices get re-absorbed back into the meat.
I paired mine with 1/2 cup of brown rice, 1/2 cup of Pink Goya beans and steamed Broccoli.