• Zest of 1 lime
• Zest of 1 orange 
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1/4 cup orange juice
• 1 tablespoon Cuban spice, ground
• 1-1/2 teaspoons Pacific Flake Sea Salt
• 1/4 cup cilantro, chopped
• 3-4 bone-in pork chops, approximately 1 inch thick  

In a medium sized bowl add the lime zest, orange zest, lime juice, olive oil, orange juice, Cuban Spice, salt, and cilantro.

Stir until combined. Place the pork chops in the bowl with the marinade and flip to evenly coat. Marinate in the fridge for 1 hour or overnight.

Preheat oven to 400ºF

Place a large cast iron skillet over medium high heat until near smoking. Pan sear the pork chops for 3 minutes, then flip them so the golden side is facing up.

Finish the pork chops in the oven for 10 minutes or until they reach an internal temperature of 145 ºF.