Cuban Pork Chops with Mojo

So, I’ve been trying to write this post for about two hours but I’m just drawing a blank. Probably because the little miss has been waking up about every 10 minutes so I have to go in her room and pop her pacifier back in her mouth. You could guess that sleep has been a precious commodity around here lately. One that I’m not getting.

Noah has been sleeping more than she has….there is something majorly wrong with that picture. Luckily, she’ll sleep for a few hours straight at night but naps have been non-existent.

No sleep = unhappy, grumpy mama. You know what does make me happy though? These Cuban Pork Chops with Mojo. They have a warm smokiness due to the cumin and spices and a yummy zip from the citrus. It really is a perfect combination.

Plus they are pretty quick and easy to make. If you don’t count the marinating time, I would say they only take about 15 minutes from start to finish. A perfect weeknight meal with some major Cuban flair.

Cuban Pork Chops with Mojo
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  1. 1 cup plus 1/4 cup orange juice, divided
  2. 1/2 cup plus 1/4 cup fresh lime juice, divided
  3. 1/4 cup vinegar
  4. 4 (1-inch-thick) bone-in pork chops
  5. 1 tablespoon black pepper
  6. 2 tablespoons kosher salt
  7. 1 1/2 teaspoons ground cumin
  8. 1 tablespoon garlic powder
  9. 1 tablespoon onion powder
  10. 1 tablespoon dried oregano
  11. 3 tablespoons canola oil
  12. 2 cloves garlic, chopped
  13. 1/4 cup white wine
  1. 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.
  2. 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.
  3. 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 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.
  4. 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.
Adapted from Food Network
Adapted from Food Network
Meg's Everyday Indulgence

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