{
  "id": "CAT04-R08",
  "slug": "cat04-r08-mojo-pork-chops-with-onions",
  "url": "https://www.thisisflorida.us/florida-recipes/recipes/cat04-r08-mojo-pork-chops-with-onions.html",
  "title": "Mojo Pork Chops with Onions",
  "category": "Meals (Cuban-FL, citrus, pork, chicken, rice)",
  "category_id": "CAT04",
  "language": "en",
  "yield_servings_base": 4,
  "servings_scale_options": [
    2,
    4,
    6,
    8
  ],
  "prep_time_minutes": 15,
  "cook_time_minutes": 50,
  "total_time_minutes": 65,
  "primary_cooking_method": "STOVETOP",
  "primary_food": "pork",
  "vegetarian": false,
  "allergens": [],
  "ingredients": [
    "4 boneless pork chops, about 3/4 inch thick",
    "1/2 cup orange juice",
    "1/4 cup lime juice",
    "6 garlic cloves, minced",
    "1 teaspoon ground cumin",
    "1 teaspoon dried oregano",
    "3 tablespoons olive oil",
    "1 teaspoon salt",
    "1/2 teaspoon black pepper",
    "1 large onion, thinly sliced"
  ],
  "directions": [
    "If juicing fresh fruit, scrub the oranges and limes under running water first. Whisk the orange juice, lime juice, garlic, cumin, oregano, 1 tablespoon of the oil, salt, and pepper. Pour 1/4 cup of this mojo into a separate cup and set it aside for the sauce.",
    "Put the chops in a shallow dish, pour the remaining mojo over them, and turn to coat. Marinate in the refrigerator 30 minutes; this time is included in the cook time.",
    "Lift the chops out, pat them dry, and throw away the used marinade.",
    "Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chops 4 to 5 minutes per side, until browned.",
    "Check the center of the thickest chop with an instant-read thermometer — it must reach 145°F. Move the chops to a clean plate and rest 3 minutes.",
    "Reduce the heat to medium, add the remaining 1 tablespoon oil and the onion, and cook 6 to 8 minutes, until soft and golden at the edges.",
    "Pour in the reserved 1/4 cup mojo and simmer 1 to 2 minutes, scraping up the browned bits. Spoon the onions and sauce over the chops.",
    "Chill leftovers within 2 hours (1 hour if the room is above 90°F)."
  ],
  "food_safety": "Marinate pork in the refrigerator and throw away the used marinade; make the sauce only with mojo set aside before it touched raw pork. Cook chops to 145°F and rest 3 minutes. Chill leftovers within 2 hours (1 hour if above 90°F).",
  "skill_taught": "Searing pork chops to 145°F and resting them 3 minutes.",
  "source": "This Is Florida — Florida Recipes v1.0",
  "license_note": "Free to read on thisisflorida.us. Do not scrape for commercial republishing without permission."
}