Grilled Pork Chop, Cuban-Style

4           thick-cut boneless pork chops, about 2½ pounds in total

¼          cup olive oil

½          teaspoon dried oregano

½          teaspoon ground cumin

¼ to ½   teaspoon sea or kosher salt

             pinch freshly ground black pepper

Nutritional information per serving:
Calories 564 (53% from fat) • carb. 5g • pro. 59g • fat 33g • sat. fat 9g
• chol. 196mg • sod. 255mg • calc. 65mg • fiber 0g

1.  Place all of the ingredients in a shallow glass baking dish, turning chops to coat. Cover and marinate for 1 to 2 hours.

2.  Once pork has marinated, fit the grill with the grill plates and preheat both plates to 425˚F. 

3.  Place the marinated chops on the preheated lower grill plate. Close the unit and using
the cover height adjuster, adjust the upper plate so it is just resting on top of the chops. Grill for about 7 minutes, depending on thickness, or until the internal temperature registers 130˚F.

4.  Remove chops from grill and let rest until internal temperature is about 140˚F.

Serving tips: These are great with spicy grilled potatoes and vegetables. Thinly sliced, they are perfect for our Cuban Sandwich on page 16.