Cuban Pork

You’re probably looking for something to serve this with. Luckily for you, this is the only rice and beans recipe you’ll ever need. Actually, that is a lie. There are millions of ways to make rice and beans, so don’t limit yourself to just that one.

Ingredients

2 boneless pork chops, about 3/4-inch thick

1 lime, zested and juiced

1 tsp neutral oil (such as canola or grapeseed)

1 tsp ground cumin

1 tsp ground coriander

1 tsp kosher salt

1/8 tsp crushed red pepper flakes

1 garlic clove, minced

Preparation

1. In a small bowl, combine the lime zest, neutral oil, cumin, coriander, salt, red pepper flakes, and garlic. Reserve the lime juice. Pat the pork chops dry with paper towels, then rub the seasoning mixture firmly onto both sides. Let rest at room temperature for 15–30 minutes.

2. Heat a large cast-iron skillet or grill pan over medium-high heat. Add the pork chops and sear without moving until deeply browned on the first side, about 4 minutes. Flip, pour the reserved lime juice over the chops, and cook until a thermometer inserted into the thickest part reads 145°F, about 3–4 minutes more. Transfer to a plate and let rest for 3 minutes. Serve with the pan juices spooned over the top and lime wedges alongside.