Caribbean-style Pork Rib Chops (Costillitas De Cerdo)



  • 6 bone-in ribeye (rib) pork chops (1-inch thick)
  • 4 cloves garlic
  • 1 bay leaf
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 cup dry white wine
  • 1/4 cup bitter orange juice
  • 1 tablespoon lard (Or Oil)
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    1. Place the pork chops in a glass baking dish or other non-metal dish. In a food processor or blender, combine cloves, bay leaf, oregano, salt, wine and juice; process until well blended. Pour over chops, turning to coat all sides. Cover and allow to marinate for up to one hour, turning once or twice.
    2. In large skillet heat 1 tablespoon of lard or oil. Blot the pork chops with paper towels and sauté until brown on both sides, about 4-5 minutes on each side, until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Serve the chops over mounded plantain mash.
    3. Mix everything together thoroughly about 1 hour before using. Keep in the refrigerator, tightly sealed, no more than 3 or 4 days. Makes about 1/2 cup.
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