Mojo Pork Chops

These mojo pork chops use a citrusy Cuban sauce (mojo) that is traditionally made with Seville (sour) oranges.  Using combination of standard oranges and limes is a great substitute for mimicking the Seville flavor.  Not only does it make a great pork marinade, but you can also use it for marinating chicken or beef, brushing onto fish or shrimp while cooking and dipping or topping roasted vegetables. You could make a large batch and freeze portions of it, just leave out the olive oil and add that in at time of use after thawing out.

PREP TIME: 20 Minutes
INACTIVE TIME: 8-24 hours
COOK TIME: 10 Minutes

MOJO MARINADE INGREDIENTS
(Enough for 1 ½ – 2 pounds of meat)

  • Zest from one orange
  • Zest from two limes
  • 1/3 cup fresh squeezed orange juice (about 1 orange)
  • 1/3 cup fresh squeezed lime juice (about 2 limes)
  • 8 crushed garlic cloves, skin removed
  • 1 cup chopped fresh cilantro
  • ¼ cup chopped fresh mint leaves
  • 1 tsp chopped fresh oregano
  • ½ tsp salt
  • ¼ cup extra virgin olive oil

PORK CHOP INGREDIENTS

  • 1 ½ – 2 pounds of boneless pork loin chops, about ½ inch thick
  • Salt, to taste
  • Pepper, to taste
  • Extra virgin olive oil

INSTRUCTIONS

  1. Zest the limes limes and the orange using a micro plane or fine grater, then cut and juice them into a blender cup or food processor. 

     

  2. Add in the crushed garlic, mint, cilantro, salt, and oregano. First blend until combined then slowly add in olive oil and continue to blend.

     

  3. Pour marinade into Ziploc bag with the pork, massage to distribute. Place in the refrigerator 8 hours or overnight up to 24 hours.

     

  4. Remove pork from marinade and discard marinade. Season the pork chops with salt and pepper.

     

  5. Heat large skillet over medium high heat. Next add a thin coating of olive oil to pan and heat until gently smoking.

     

  6. Add pork chops and cook about 4-5 minutes per side, until cooked through.