Why make a sandwich with bread when you can use a pork chop? Now you see how I roll. (Pun totally intended.)
I’ve been on the hunt for the perfect Cuban pork sandwich for a long, long time. Considering I live halfway across the country from Miami Beach, I decided to take matters into my own hands.
Not kidding you when I say that I would have eaten three of these chops if my stomach could hold them. Stupid, small, weak stomach.
Cuban Pork Meatwiches
makes 4 servings
4 boneless pork loin chops (thick cut)
1/4 lb thin sliced deli ham
1/4 lb thin sliced deli provolone
kosher dill pickles (I use Vlasic Snack’ems)
salt & pepper to taste
2 tbsp olive oil
Preheat oven to 375 degrees.
Cut the pickles into quarters (lengthwise) and set aside. Clean chops of any excess fat and silver skin. Cut a “pocket” around 3/4 of the way through each chop, leaving the sides and back connected. Lay out a slice of ham, throw down a slice of cheese and two of the pickle quarters and roll into a tight little package. Stuff the ham, cheese, pickle roll into the pocket of the chop and press the edges to seal.
Heat the olive oil in a cast iron skillet (or other oven safe skillet). Cook the chops just to brown each side, flipping only once. Place entire skillet into preheated oven and finish cooking for 10 – 15 minutes (depending on thickness of chops and desired level of doneness. I like my chops medium-well so I finished for 15 minutes)
Of course, I couldn’t stop there.
makes 4 – 6 servings
1 bunch fresh cilantro
1/2 bunch fresh parsley
2 cloves garlic
2 – 3 tbsp olive oil
Tear cilantro leaves from stalks. Chop roughly with parsley and toss into the food processor. Rough chop garlic cloves and slice jalapeños. Add those to the processor and pulse chop. Drizzle in olive oil and pulse to blend.
I highly recommend wearing elastic waist pants when you make these. Pretty much impossible to stop at one. Don’t say I didn’t warn you.
OMFG. SO GOOD.