Cuban-Style Pork Chops with Roasted Vegetables

Name: Cuban-Style Pork Chops with Roasted Vegetables
Cook time: 40 min
Total time: 40 min
Ingredients: 4 1-inch thick pork chops, boneless; 1/2 cup sour orange juice; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 large sweet potatoes, peeled and cubed; 1 pound Brussels sprouts, trimmed and halved; 2 tablespoons olive oil

40 min

Tender pork chops marinated in a zesty mixture of sour orange juice, garlic, and spices, then grilled to perfection and served with a variety of roasted vegetables. The cumin and oregano add a warm, earthy flavor that pairs beautifully with the smokiness of the pork

Ingredients

4 1-inch thick pork chops, boneless
1/2 cup sour orange juice
2 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large sweet potatoes, peeled and cubed
1 pound Brussels sprouts, trimmed and halved
2 tablespoons olive oil

Method

1Preheat the oven to 400°F (200°C).
2In a blender or food processor, combine sour orange juice, garlic, ginger, cumin, oregano, salt, and pepper, and blend until smooth.
3Place the pork chops in a large zip-top plastic bag and add the marinade, turning to coat evenly.
4Seal the bag and refrigerate for at least 2 hours or overnight, turning occasionally.
5Line a large rimmed baking sheet with aluminum foil and arrange the sweet potatoes and Brussels sprouts in a single layer, drizzling with olive oil.
6Remove the pork chops from the marinade, letting any excess liquid drip off, and place on the baking sheet with the roasted vegetables, roasting for 25-30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
7Remove the pork chops from the oven and let rest for 5 minutes before slicing and serving with the roasted vegetables.