Why You’ll Love This Cuban Mojo Pork Chops Recipe
Imagine tender, succulent pork chops swimming in a vibrant bath of tangy orange juice, sharp lime, and pungent garlic—that’s the magic of Cuban mojo. Each bite delivers a symphony of bright citrus notes that cut through the rich, savory meat while the garlic adds a warm, aromatic depth that makes your mouth water. The marinade caramelizes beautifully during cooking, creating golden-brown edges with a slightly sweet, tangy glaze that clings to every forkful.
This is one of those pork chop recipes easy enough for busy weeknights but impressive enough to wow dinner guests. The meat stays incredibly juicy, almost melting on your tongue, while the citrus marinade keeps everything light and refreshing—never heavy or greasy.
Cuban Mojo Pork Chops Ingredients
- 4 bone-in or boneless pork chops (1-inch thick)
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 8 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 cup olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
The combination of citrus juices tenderizes the meat while infusing it with bold, zesty flavor. Fresh garlic is essential—it creates that unmistakable aromatic punch that defines authentic mojo.
How to Make Cuban Mojo Pork Chops
- Prepare the mojo marinade: Whisk together orange juice, lime juice, minced garlic, cumin, oregano, olive oil, salt, and pepper in a large bowl.
- Marinate the pork: Place pork chops in a shallow dish or resealable bag. Pour marinade over the meat, ensuring each chop is fully coated. Refrigerate for at least 2 hours, or overnight for maximum flavor.
- Bring to room temperature: Remove pork chops from the fridge 20 minutes before cooking. Reserve the marinade.
- Sear the chops: Heat a large skillet over medium-high heat. Sear pork chops for 4-5 minutes per side until golden brown and internal temperature reaches 145°F.
- Create the sauce: Pour reserved marinade into the skillet, bring to a boil, and simmer for 3-4 minutes until slightly thickened.
- Rest and serve: Let pork chops rest for 5 minutes, then drizzle with the warm mojo sauce and garnish with fresh cilantro.
Tips for the Best Cuban Mojo Pork Chops
Don’t skip the marinating time. The acidic citrus needs at least 2 hours to penetrate the meat and tenderize those muscle fibers. For pork chop recipes baked or grilled, overnight marination creates even deeper flavor.
Use fresh citrus juice only. Bottled juice lacks the bright, aromatic oils found in fresh orange and lime zest that make this dish sing.
Rest your meat. Letting the pork chops rest after cooking allows the juices to redistribute throughout the meat, ensuring every bite stays moist and flavorful instead of dry.
Check temperature carefully. Pork is safe at 145°F and will be slightly pink inside—this is perfectly cooked and incredibly juicy. Overcooking leads to tough, dry chops.
Cuban Mojo Pork Chops Variations
Blue Apron Pork Chop Style: Add a dollop of chimichurri sauce on top for an herbaceous twist that complements the citrus beautifully. The fresh parsley and oregano echo the mojo flavors while adding a vibrant green color.
Slow Cooker Mojo Chops: For pork chop recipes crock pot or pork chop recipes slow cooker, place marinated chops in your slow cooker with sliced onions and peppers. Cook on low for 4-5 hours until fork-tender and falling apart.
Air Fryer Version: These pork chop recipes air fryer adapt perfectly—marinate as directed, then air fry at 400°F for 12-14 minutes, flipping halfway. You’ll get crispy edges with juicy centers.
Instant Pot Mojo: For pork chop recipes instant pot, use the sauté function to brown chops, then pressure cook with marinade for 8 minutes with natural release. Perfect for pork chop recipes for dinner when you’re short on time.
Oven-Baked: Pork chop recipes in oven work beautifully—bake at 400°F for 20-25 minutes, basting with marinade halfway through for extra flavor.
What to Serve with Cuban Mojo Pork Chops
Pair these zesty chops with fluffy white rice or black beans to soak up that incredible mojo sauce. The mild, creamy texture of the rice balances the bright acidity beautifully.
Sweet plantains add a caramelized sweetness that plays perfectly against the tangy citrus. Their soft, almost custard-like texture creates a delightful contrast.
A simple cabbage slaw with lime dressing keeps things light and crunchy, adding freshness to every bite. Yuca fries or tostones offer crispy, starchy satisfaction that rounds out this Cuban feast.
Cuban Mojo Pork Chops FAQs
Can I use boneless pork chops? Absolutely! Pork chop recipes boneless work perfectly with mojo marinade. Just reduce cooking time by 1-2 minutes since boneless chops cook faster than bone-in cuts.
Can a diabetic eat pork chops? Yes! Lean pork chops are an excellent protein choice for diabetics when prepared with pork chop recipes healthy methods like grilling, baking, or pan-searing with minimal added fats. Skip sugary glazes and focus on citrus-herb marinades like mojo.
How do I prevent dry pork chops? The key is not overcooking. Use a meat thermometer and remove chops at 145°F internal temperature. The marinade also helps keep the meat moist, making these some of the best pork chop recipes skillet or pork chop recipes grilled you’ll ever try.
Final Thoughts on Cuban Mojo Pork Chops
Cuban Mojo Pork Chops deliver restaurant-quality flavor with minimal effort. The bright, garlicky marinade transforms ordinary pork chop recipes into something extraordinary—each bite bursting with citrus sunshine and savory satisfaction. Whether you’re making pork chop recipes for dinner tonight or meal-prepping for the week, this recipe guarantees juicy, flavorful results every single time.
The best part? That intoxicating aroma of garlic and citrus sizzling in your kitchen will have everyone rushing to the table.
Cuban Mojo Pork Chops
Equipment
- skillet
- mixing bowl
- meat thermometer
Ingredients
- 4 pork chops (bone-in or boneless, 1-inch thick)
- 0.5 cup fresh orange juice
- 0.25 cup fresh lime juice
- 8 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 0.5 cup olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- fresh cilantro, for garnish
Instructions
- In a bowl, whisk together orange juice, lime juice, garlic, cumin, oregano, olive oil, salt, and pepper.
- Place pork chops in a shallow dish or resealable bag and pour marinade over them. Refrigerate for at least 2 hours or up to overnight.
- Remove pork chops from the refrigerator 20 minutes before cooking. Reserve the marinade.
- Heat a skillet over medium-high heat. Sear pork chops for 4–5 minutes per side until golden brown and internal temperature reaches 145°F.
- Pour reserved marinade into the skillet, bring to a boil, and simmer for 3–4 minutes until slightly thickened.
- Let pork chops rest for 5 minutes. Drizzle with mojo sauce and garnish with fresh cilantro before serving.