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Mojo Pork Chops with Onions

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 15 min Cook 50 min Total 65 min Method: STOVETOP Main: pork

Boneless pork chops soak up a quick mojo of citrus, garlic, and cumin, then sear in a hot skillet with sliced onions. A portion of mojo set aside before it touches the raw pork becomes the pan sauce. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

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).

Allergens: None listed

Equipment

  • large skillet
  • shallow dish or zip-top bag
  • tongs
  • citrus juicer
  • instant-read thermometer
  • knife
  • cutting board

Ingredients (for 4 servings)

  • 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

  1. 1. 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.

  2. 2. 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.

  3. 3. Lift the chops out, pat them dry, and throw away the used marinade.

  4. 4. Heat 1 tablespoon oil in a large skillet over medium-high heat. Sear the chops 4 to 5 minutes per side, until browned.

  5. 5. 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.

  6. 6. 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.

  7. 7. 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.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Searing pork chops to 145°F and resting them 3 minutes.

Affordable substitution

Buy a family pack of bone-in chops or a whole pork loin and cut your own chops; bone-in chops need 1 to 2 minutes more per side.

Optional variation

Add a sliced green bell pepper with the onion.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat to 165°F until steaming hot.

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