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Cuban Grilled Pork Chops

If you look at the menu of a Cuban restaurant you will see pork is very prominent. Black beans and yellow rice are always listed under Sides. I have gotten lazy and simply add a diced onion and green bell pepper to two cans of black beans, along with a splash of olive oil and red wine. Simmer 30 minute to 1 hour. A package of Vigo yellow rice prepared according to the package is good. I used to make black beans from scratch by a recipe my friend José gave me. José was captured during the Bay of Pigs invasion, spent three years in Fidel Castro’s prison, and was later exchanged for a tractor.

2 boneless, 1 1/2 inch thick pork chops

Olive oil for brushing

Salt and fresh ground black pepper to taste

Dried oregano to taste

Ground cumin to taste

Trim the chops of peripheral fat and lightly brush with oil. Season with salt, pepper, and spices. Prepare the grill for medium-hot indirect cooking. Grill the chops for 5 minutes per side directly over the fire and then move to indirect until done (approximately 5 minutes).

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