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Diabetic Recipe: Grilled Cuban Pork Chops

Makes 4 servings


  • 4 thick boneless pork top loin chops
  • 2 limes, cut into quarters (for squeezing on the pork chops at the table)

Marinade ingredients

  • ⅓ cup fresh-squeezed orange juice
  • 3 Tablespoons of fresh squeezed OR fresh-frozen lime juice
  • 2 Tablespoons of vegetable oil 
  • 2 teaspoons of garlic puree OR crushed garlic
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • 1 teaspoon minced fresh onion OR ½ teaspoon dried onion flakes)
  • Your favorite pork chop seasoning
  • 1-2 bay leaves


1. Trim visible fat from the pork chops and pound with a meat mallet until about ½ inch thick.

2. Mix all marinade ingredients.  Place the pork chops and marinade in a Ziploc bag and marinate for at least 6 hours in refrigerator

3. When ready to cook, remove from marinade until reaching room temperature.

4. Use nonstick grill spray and preheat to medium-high heat. 

5. Place pork chops on an angle and grill for 4-5 minutes, or until you see nice grill marks.  Rotate going the opposite way and grill for another 4-5 minutes, creating criss-cross grill marks.  Flip and cook another 4-5 minutes longer, or until the pork chops are firm. (If using a meat thermometer, should be at least 145° F).

6. Serve hot.  If desired, squeeze fresh lime pieces on the meat.

Nutrition per Serving

Calories: 252
Protein: 32 g
Fat: 14 g
Carbohydrate: <2 g

It's important to pay attention to serving size. Everyone's dietary needs and restrictions are unique. Check with your diabetes care team about specific questions or concerns.

Recipe adapted from