Cuban Pork Chops with Mojo
This recipe delivers flavorful Cuban pork chops marinated in a vibrant citrus mojo, then seared to perfection. The chops are finished in the pan with a rich, reduced sauce of citrus, wine, and aromatics, ensuring a tender and juicy result. Garnished with fresh ingredients, it's a quick and satisfying meal with a tropical zest.
Equipment
- 1 Gallon-sized resealable plastic bag For marinating pork chops.
- 1 Small Mixing Bowl For combining dry spices.
- 1 Large Saute Pan Essential for searing and finishing the pork chops and reducing the sauce.
- 1 Tongs For flipping pork chops and handling ingredients in the hot pan.
- 1 Cutting Board and Chef's Knife For preparing garnishes, onion, and garlic.
Ingredients
Main
- 1 cup plus 1/4 cup orange juice divided
- 1/2 cup plus 1/4 cup fresh lime juice divided
- 1/4 cup white vinegar
- 4 1-inch-thick bone-in pork chops
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 1 1/2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 3 tablespoons canola oil
- 1/4 cup chopped red onion
- 2 cloves garlic chopped
- 1/4 cup white wine
- 1 cup watercress for garnish
- 1 Roma tomato chopped, for garnish
- 1/2 avocado sliced, for garnish
Instructions
- In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
- In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
- Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
- Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
- Garnish with watercress, tomatoes and avocado.
Notes
For optimal flavor and tenderness, ensure the pork chops marinate for at least the full hour. When searing, get the pan very hot to achieve a beautiful, deep brown crust on the pork chops before reducing the heat. Be mindful not to overcrowd the pan, which can steam rather than sear the meat. Cook pork chops to an internal temperature of 145°F (63°C) for medium-rare, allowing them to rest briefly after cooking to redistribute juices. The final reduction of the pan juices concentrates the 'mojo' flavor, so simmer patiently until it coats the back of a spoon. The fresh watercress, tomato, and avocado provide crucial brightness and textural contrast to the rich pork.