Cuban Pork


1/4 cup Harvest Champagne Vinegar or Harvest A-Premium White Balsamic

1/4 cup Harvest Blood Orange Olive Oil

2 Tbs. Harvest Cilantro & Roasted Onion Olive Oil

2 limes, juice and zest

1 lemon, juice and zest

1 Tbsp. minced garlic

2 green onion, diced (green and white parts)

handful cilantro

salt and pepper, to taste

4 boneless pork chops


Combine all marinade ingredients in a large bowl. Place pork chops in a Ziploc bag and pour marinade over them. I usually let them sit over night or through the day. When ready to cook, grill or cook in oven at 350 degrees until pork temperature reaches 145 degrees.

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