Cuban Grilled Pork with Lime-Marinated Onions

It’s funny how not eating fast food sheds pounds like crazy.  I had yet another weigh in on Friday, and lost 3 pounds!  Granted, I know the weight will not shed this quickly all the time. And honestly, I’m not working out right now…we actually are in the process of canceling our gym membership in order to save money.  Not to mention, the apartments we are considering to move into in January are all equipped with on-site fitness centers.  But despite not working out, I’m eating better.  Yes, chips and french fries are still my vice, but I’ve eaten out maybe 2-3 times in the past month, and I haven’t had fast food in at least two weeks.  GO ME!!


That being said, this Cuban grilled pork with lime-marinated onions is from the Weight Watchers website.  I’m not sure what makes it Cuban, but it was very tasty, and didn’t taste like a WW dish at all (in my opinion, they’re usually still good, but very “dumbed down”).  The onions might have also been the best part!  The recipe called for a red onion, but my mother was given a sweet onion for free from a friend of hers, so we used that instead, and it was still delicious.  Also, I pan-seared them instead of grilling them.  The original recipe also calls for oregano, but I realized I didn’t have any, and thanks to this handy-dandy substitution chart, I was able to use thyme instead.  In fact, I may print that and post that somewhere in my kitchen, on the inside of a cupboard or something…such a time and money saver!


WW points per serving (a 4oz chop + 1/4cu onion mixture) = 5

Cuban Grilled Pork with Lime-Marinated Onions

serves 4

-1 small red onion, thinly sliced (we used sweet)
-6tbsp fresh lime juice, divided
-2tbsp cilantro, fresh, chopped
-3/4tsp table salt, divided
-2tsp olive oil, extra-virgin
-1.5tsp minced garlic
-1tsp dried oregano (we subbed thyme, see above)
-1tsp ground cumin
-1/4tsp black pepper, freshly ground
-2 sprays cooking spray
-1lb lean boneless pork chops (we already had bone-in ones in the freezer, which worked well, also)

-In a zip-top food storage bag (or a glass container with lid), combine 3 tablespoons lime juice, 1/2 teaspoon salt, oil, garlic, oregano, cumin and pepper. Add pork to bag (or container); seal bag and turn to coat pork with mixture (or toss in container and cover). Refrigerate at least 30 minutes or up to several hours.
-Meanwhile, in a medium bowl, combine onion, 3 tablespoons lime juice, cilantro and 1/4 teaspoon salt; let stand until wilted, tossing occasionally, about 30 minutes.
-Off heat, coat a grill rack or stove-top grill pan with cooking spray; heat grill to medium-hot or grill pan over medium-high heat (or heat oil in a pan on the stovetop).
-Remove pork from marinade; discard marinade. Grill pork, flipping once, until an instant-read thermometer inserted in center of a pork chop registers 145°F (for medium), about 8 minutes total.
-Transfer to serving plates and let pork sit for 3 minutes; sprinkle with marinated onions.


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