Butterflied Cuban Style Pork Chops

This was a dish I was really excited about making. I've always enjoyed eating Cuban sandwiches and thought this was a great twist on it. You're basically taking all the ingredients that are usually inside of the sandwich and stuffing them inside the pork instead - you don't even miss the carbs whatsoever. I inhaled mine and lobster said it was a new fav! The flavors in the marinade are amazing and the combination of ham and gouda are an added bonus. The original recipe calls for swiss cheese but I find swiss rather bland so I substituted with gouda which has a much sharper taste IMO. This dish would be great to serve to company since it's a unique dish and the flavors pack a yummy punch.

Butterflied Cuban Style Pork Chops
Adapted from Grill It With Bobby Flay
4 servings

3/4 cup fresh orange juice
1/2 cup fresh lime juice
1/3 cup coarsely chopped fresh oregano leaves
6 cloves garlic, coarsely chopped
1 teaspoon ground cumin
1/4 cup canola oil
4 (8-ounce) pork chops, butterflied and thinly pounded cut side up 1/4" thick
Salt and freshly ground black pepper
8 thin slices of Gouda
8 thin slices of boiled ham
2 sour dill pickles, thinly sliced (need about 16 slices)
2 tablespoons chopped cilantro leaves
1/4 cup olive oil
Kitchen twine*

Heat the grill to high.

Whisk together 1/2 cup orange juice, 1/4 cup lime juice, 3 tablespoons oregano, the garlic, cumin, and canola oil in a large baking dish. Add the pork and turn to coat. Cover and let marinate for at least 15 minutes and up to 2 hours in the refrigerator.

Remove the pork from the marinade and pat dry. Place the chops on a flat surface, cut-side up and season with salt and pepper. Place 1 slice of cheese, 2 slices of ham, a few slices of pickle and another slice of cheese on 1 half of the chop. Fold over brush the top with oil and season with salt and pepper. Repeat with remaining ingredients.

Place the chops on the grill, oil side down and grill until golden brown, 3 to 4 minutes. Flip the chops over and continue grilling until the bottom is golden brown and the cheese has melted, 2 to 3 minutes longer.

Whisk the remaining orange and lime juices, oregano, and the cilantro with the olive oil and salt and pepper, to taste. Spoon over the chops and serve

*To keep the pork together on the grill, I tied it horizontally with one piece of kitchen twine

***To make this an authentic cuban pork "sammie," next time I'll put in a layer of yellow deli mustard inside the stuffing too.