Caribbean-Style Pork Rib Chops (Costillitas De Cerdo) – a delicious recipe with ribeye, garlic, bay leaf, oregano, salt, white wine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
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 saute 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.
411
kcal
Calories
25
g
Fat
4
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 bone-in ribeye (rib) pork chops 1-inch thick, 4 cloves garlic, 1 bay leaf, 1 teaspoon oregano, and more.
Yes, Caribbean-Style Pork Rib Chops (Costillitas De Cerdo) falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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