Thick-Cut Pork Chops with Cuban-Style Mojo
Garlicky, tangy, citrusy Cuban-style mojo: a perfect embellishment for thick-cut bone-in pork chops.
- Makes4 servings
- Cook Time40 minutes
- 2
Garlicky, tangy, citrusy Cuban-style mojo is a perfect embellishment for thick-cut bone-in pork chops that are seared in a skillet. The crusty, browned drippings the chops leave behind in the pan are ideal for adding rich flavor to the sauce. The juice of sour oranges is a key ingredient in traditional mojo cubano, but the fruits are difficult to find in the U.S., so we approximate their acidity and flavor with a combination of regular orange juice and lime juice. For brightest, freshest flavor, be sure to use freshly squeezed juices. Rather than serve whole chops, we carve the meat off the bone, slice it thinly and plate it. Fried plantains and/or rice and beans would be perfect accompaniments to the chops.
Don’t use extra-virgin olive oil to cook the chops. Neutral oil such as grapeseed is the better choice because of its high smoke point. But do use extra-virgin olive oil to sauté the aromatics for the sauce. Olive oil’s fruity, peppery notes are an important flavor in Cuban-style mojo.
Step 1
Season the pork chops on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the neutral oil until barely smoking. Add the chops, reduce to medium and cook until well browned on the bottoms, 7 to 8 minutes.
Using tongs, flip the chops and cook until well browned on the second sides and the thickest parts not touching bone register 135°F, 7 to 8 minutes. Transfer to a platter and tent with foil.
Step 2
In the now-empty skillet over medium-high, heat 1 tablespoon olive oil until shimmering. Add the onion and garlic; cook, stirring often, until softened and beginning to brown, 3 to 4 minutes. Add the cumin and oregano, then cook, stirring, until fragrant, 30 to 60 seconds.
Add the orange and lime juices along with the accumulated pork juice, then bring to a simmer and cook, scraping up any browned bits, until the mixture is slightly thickened, 3 to 5 minutes. Remove and discard the oregano, then taste and season with salt and pepper; whisk in the remaining 1 tablespoon olive oil.
Step 3
Transfer the chops to a cutting board. Cut the meat from the bone and thinly slice it. Return it to the platter, along with the bones (if desired). Pour on the sauce and sprinkle with the cilantro.