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Chef Walter J’s Cuban Spice Pork Chop

4 Each 6-8 oz pork chops (preferably bone on for more flavor)
4T Chef Walter J's Cuban Spice Rub as Needed
Olive Oil Spray or Olive Oil
(Note: No extra salt and pepper is needed for this receipe)

Method

1. Preheat grill to medium high and oven to 350 degrees.

2. Liberally rub 1/2 T Cuban Spice Rub to each side of the pork chops.
Let rest 15-20 minutes in the refrigerator before grilling.

3. Lightly coat pork chop with olive oil spray or olive oil and grill.
Too much olive oil will cause flames and spice will burn.
If flames do occur move the pork chop to a cooler section of the grill.

4. Grill the pork chop for approximately 8 minutes on each side to 155 degrees or until desired doneness.
If more time is needed you may use oven to finish coking.

To Serve

Serve with mashed sweet potatoe or your preferred style potato. The Pelican Club finishes the pork chop with a classical red wine jus but at home you could use your favorite steak sauce or hot sauce as an accompaniment. The Cuban Spice Rub works great on any grilled meat, chicken, shrimp or scallops. You can also use the spice for items like roasted potatoes or anything that needs exceitement.

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