Savory Pork Chops with Caramelized Shallots

Savory Pork Chops with Caramelized Shallots

Savory Pork Chops with Caramelized Shallots


These savory pork chops are perfect for either a weeknight or a special occasion, and will deliver flavors and convenience in just 15-20 minutes. They will make a wonderful addition to your recipe repertoire and wow your guests. Wear your favorite apron, and let’s get cooking!

Serves: 4
Level of difficulty: Easy to intermediate


4 bone-in pork loin chops 1/2 inch cut (1.1/2 lbs.)

2 teaspoons fennel seeds, coarsely ground*

1 teaspoon coriander 

Salt to taste 

1-2 tablespoons olive oil 

1/2 cup Rice vinegar (red wine will work as a substitute) 

1 medium shallot, finely sliced 

a squeeze of lemon juice 

Italian flat-leaf parsley for garnish 


1. Season the pork chops on both sides with fennel, coriander, and salt.

2. In a 12-inch cast-iron skillet, heat olive oil over medium-high heat. Add pork, and cook for about 3-4 minutes. Flip, and cook for 3 minutes or until internal temperature reaches a minimum of 145 degrees F. Remove and set aside on a platter. 

3. Add shallots to skillet and sauté for 1-2 minutes. Deglaze with vinegar. Cook for 1-2 minutes. Stir well. 

4. Smother shallots over the pork chops. Sprinkle lemon juice. Garnish with parsley. 

Serve with a side of rice, potatoes, pasta, quinoa, or a carb of your choice. 

To keep it figure-friendly, serve it with a healthy salad or veggies. 

* Use a mortar and pestle to crush the fennel seeds. If you don’t have one, place the seeds in a small zip-lock bag, and lightly smash them with a mallet. 

I hope you will try this recipe and provide me with some feedback.  

Wine pairing suggestions: a slightly chilled medium-bodied red, Soave, Gavi, Sauvignon Blanc or a sparkling wine.

Happy Cooking & Sipping!

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures: https://foodiewinelover.com/product/cookbook/
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier & Italian Wine Scholar Student (Unit 1 completed)
Winner of 2019 Italian Wines “Salice Salentino USA Bloggers” Award, held in Puglia, Italy
Brand Strategist

Pork Loin Chops Cuban-Style

Pork Chops Cuban Style

Mise en place


Sour oranges

Sour oranges


Sour Orange

The inside view of a sour orange


Cuban Mortar and Pestle


PorkChopsSpaghettiShrimpFoodie 003

Pork Chops in the marinade


Pork Chops

Browning the pork chops


Adding the marinade to the pork chops


The bottom of the pan should have a nice caramelization when it’s done


Avocado salad

Avocado salad


Celia Cruz, The Queen of Salsa – click on photo to read her bio


I feel blessed to live in beautiful South Florida. The weather is glorious, but what makes it exciting,  is the multi-cultural population, with a large Cuban influence. Cuba is known for its delicious cuisine, and pork is a big part of their tradition.  I want to share with you my Pork Loin Chops Cuban Style. I make it with a Cuban signature marinade, using sour orange, which can be found in most grocery stores. It is known as the Mojo sauce.  Equal parts of regular orange, and lime juice can be used, if you cannot find the sour orange in your area. You can also buy it in a bottle, labeled Mojo sauce, but it’s not as good as homemade.

Servings: 4   Degree of difficulty: Easy


  • 4 Pork loin chops (thick cut with bone)
  • 1 sour orange, juiced, + a little more if needed
  • 1/4 cup olive oil, plus 1 tbsp. for pan frying
  •  6 garlic cloves, smashed using mortar, or broad side of knife
  • 1 medium onion, diced
  • Salt and freshly ground pepper to taste
  • 1 tsp. oregano
  • 1 tsp. red wine vinegar


1) In a large bowl, season pork liberally with salt and pepper on both sides, then add the remaining ingredients.  Mix well, and let it marinate for a minimum of 30 minutes to infuse all the flavors.  The longer it marinates, the more intense the flavors will be. When you are ready to cook, remove pork chops from marinade, shake them a little to remove some onions,  but some will stick to the pork chops. That’s what you want! You will be pan-frying them on high heat and they will create a nice caramelization. Save the marinade and the rest of the onions.

2) Over medium-high heat, in a large heavy-duty skillet (with a lid), heat up 1 tbsp. olive oil, brown the pork chops, 2-3 minutes on each side until they obtain a golden brown color. Next, add the marinade to  deglaze.  Cover, reduce the heat to medium-low, and simmer for about 10 – 12 minutes, or until the pork is cooked through. Do not over cook the pork, as it will get tough. Serve them with arroz y frijoles,  (rice and beans.)  I also made a nice avocado salad as an accompaniment to this fabulous meal.

This dish calls for a nice chilled beer, if you don’t drink beer, a nice white wine of your choice will do.

Traditionally,  Cubans enjoy a roasted pig on Christmas Eve, called Noche Buena. They gather with loved ones to  have a good time, and are passionate about dancing to the rhythm of salsa. Celia Cruz  was the queen of Cuban music and entertained us for decades.

If you are into cigars, you already know that Cubans make by far the best ones. They are also known for their coffee, called cafecito, (Cuban espresso) which is similar to an Italian espresso, with the addition of sugar while it is brewing.  There are a varieties of ways in which they enjoy their coffee, and it is part of their daily social activities.

Most of all, I love all my Cuban friends, because they know how to live the good life.  I hope you have enjoyed this blogpost, and will attempt to make this awesome dish in your kitchen.

Happy Cooking from My Kitchen To Yours! Salud! Cheers!






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