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.
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:
- Monday – No One Likes Crumbley Cookies – Gluten Free Pasta Salad
- Tuesday – Eat, Move, Shine – Citrus Soy Glazed Sirloin Stir-Fry
- Wednesday – Cindy’s Recipes and Writings – Salmon Caprese Salad
- Friday – Daily Dish Recipes – Gnocci and Mushrooms in a Brown Butter Sauce
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.
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).
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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