Cassie’s Ruminations

Cuban Pork Chops with Black Beans and Zucchini Shreds

The recipe for the pork chop rub was strongly inspired by the Betty Crocker website. Their recipe jumped out at me as a new and interesting way to try pork, and I was very pleased with how my version turned out! I made some quick refried black beans to go with it. I also very thinly julienned some zucchini with my mandolin and sauteed in a bit of olive oil with salt and pepper. The three parts of the meal had a great chemistry, and I’ll be having leftovers tomorrow in a tortilla, which I’m sure will be outstanding 😀

Grilled Cuban Pork Chops
Serves 4

For the rub:
2 tbsp lime zest
1 tsp ground cumin
2 tsp black pepper
1 tsp kosher salt
2 tbsp canola oil
1 clove garlic, pressed

For the rest:
8 thinly sliced boneless pork chops, about 1.5 lbs

Preheat a grill or grill pan to a medium-high heat.

Mix together all of the rub ingredients in a bowl and dredge the pork chops generously. Grill for 3-4 minutes on each side, or until nicely browned and cooked through.