Cuban Mojo Pork Chops
These Cuban Mojo Pork Chops are juicy, garlicky, and bursting with bright citrus flavor. Marinated in orange and lime juice with garlic, cumin, and oregano, they cook up tender and golden with a tangy mojo sauce that’s perfect for weeknight dinners or entertaining.
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.
Notes
Marinating for at least 2 hours is key for tender, flavorful pork. Use fresh citrus juice for the most authentic mojo flavor.