Calypso Pork Chops for #WeekdaySupper

by Renee on July 4, 2013

Calypso Pork Chops | Magnolia Days

The binder is bulging with recipes. Years of collecting and saving have stretched the capacity to its limit. Sections are neatly labeled and unsecured clippings slip out of their place. Splattered and stained pages represent the most used recipes of all. Inspiration comes from browsing through the collection. Patterns of past cravings and old trends emerge along with a renewed interest in certain ones. Calypso pork chops is one of those I clipped long ago and never made until now. Why, oh why, did it take me so long?

Cuban and Caribbean food is at the top of my list. I’ve shared a few recipes before including ropa vieja, a simple Cuban meal, and open-faced picadillo sandwich. One of the popular Cuban marinades is mojo. It has a citrus base with garlic and spices. It is bright, tangy, and excellent for pork. Let a pork chop or pork loin swim around in the marinade a while and you have a real flavor experience to come. Only thing to make it better is to grill it after it’s swim.

Calypso Pork Chops | Magnolia Days

The chops can be cooked on a grill or in a grill pan. I use a pan when I can’t grill due to rain. Broiling is another method if you do not have either one. The marinade comes together quickly as it all goes in a bag. I serve Calpyso pork chops with black beans and yellow rice. Other grilled vegetables or pasta would also go well with them. It’s great for a Weekday Supper because it’s quick, easy, and there are not many dirty dishes to clean. Who likes washing dishes anyway? The less the better.

Speaking of Weekday Supper… Please take a look at the other wonderful recipes for this week:

Looking for more Weekday Supper inspiration? Follow the #WeekdaySupper hashtag on twitter for quick and easy recipes we share throughout the week, every week of the year! Share yours too, just remember to tweet them with the hashtag.

Sunday Supper Movement

Calypso Pork Chops

30 minutes

Makes 4 to 6 servings.

Calypso Pork Chops

  • 4 to 6 boneless pork chops
  • 1 cup chicken broth
  • 1/2 cup orange juice
  • 2 tablespoons dark rum (optional)
  • 2 tablespoons fresh lime juice
  • 2 tablespoons brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground nutmeg
  • 2 whole cloves

Combine all ingredients in a plastic zip-top bag.

Seal bag and refrigerate 8 hours or overnight (up to 24 hours).

Remove pork chops from marinade. Discard marinade.

Prepare a medium hot grill. Grill chops on a covered grill, turning once to brown both sides, about 8 to 12 minutes. Grilling times vary depending on thickness of chops. Cooked chops should have an internal temperature of at least 145 degrees F.

Alternatively, grill or broil chops using a grill pan or oven boiler until done.


Total time does not include time for marinating (8 to 24 hours).

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Recipe adapted from one on the Pork – Be Inspired website (originally clipped from their old website Pork – The Other White Meat).

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{ 10 comments… read them below or add one }

Cindys Recipes and Writings July 4, 2013 at 8:45 am

I’m always looking for new ways to make pork chops. Thanks, Renee!


Renee July 5, 2013 at 7:16 am

I’m always looking for pork chop recipes too. I could eat them a couple of times a week.


Katherine G July 4, 2013 at 11:42 am

This sounds so good!!


Renee July 5, 2013 at 7:16 am

Thanks Katherine!


Dorothy at ShockinglyDelicious July 4, 2013 at 11:48 am

Wonderful idea! Pork chops just jumped onto my menu for next week.


Renee July 5, 2013 at 7:18 am

They jump onto my menu every week. I probably eat pork chops as often as most people eat chicken.


Diana @EatMoveShine July 4, 2013 at 12:23 pm

Love the combination of flavors, and you can’t go wrong with rum in anything! Glad you finally gave this a try! :-)


Renee July 5, 2013 at 7:19 am

So true! A little splash of rum can really enhance the flavors.


Bill July 6, 2013 at 10:05 am

These pork chops look great! Love the combination of flavors. Great post!


Renee July 6, 2013 at 12:45 pm

Thank you very much Bill.


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