English27 min
Cuban mojo pork chops
Pork chops in a quick garlic marinade of orange, lime, cumin, and oregano, seared in a skillet. Four plates.
Keeps: Fridge 3d · Freezes. Most cooked meals are fine for 3 days in the fridge, or about 2 months frozen.
4
servings
Cup math
- 1 cup16 tbsp · 48 tsp · 237 ml
- 1 tbsp3 tsp · 15 ml
- 1 tsp5 ml
- 1 lb16 oz · 454 g
- 1 oz28 g
- 1 L1000 ml · 4.2 cups
- 1 kg1000 g · 2.2 lb
- 1 pint2 cups · 473 ml
- 1 quart4 cups · 946 ml
- 1 gallon4 quarts · 16 cups · 3.8 L
- 1 stick butter1/2 cup · 8 tbsp · 113 g
Per serving
354
Calories
1,416 kcal in this batch
Protein
34 g
Fat
20.8 g
Carbs
10.1 g
Per serving stays put. Amounts follow the headcount.
Ingredients
garlic
Garlic powder · 1/8 tsp per clove. A clove you do not have. Not a match for roasted garlic.
Method
- 1
Juice the orange and the lime. Mash the garlic with the salt. Stir in the cumin, the oregano, the pepper, and 1 tablespoon of the olive oil.
- 2
Pour half of that over the chops. Rest 15 minutes. Save the rest for the pan.
- 3
Heat the rest of the oil in a skillet until it shimmers. Pat the chops dry. Do not wipe the garlic off.
- 4
Sear until they are deep brown, about 4 minutes a side. They should be just cooked through, not gray in the middle.
- 5
Take them out. Rest 5 minutes.
- 6
Pour the saved mojo into the pan. Let it bubble and scrape up the browned bits, about 30 seconds.
- 7
Spoon that over the chops.
Cook's notes
Real mojo is sour orange. Most stores do not have it. An orange and a lime is the right stand-in, not bottled orange juice. Pat the chops dry or they steam instead of brown. A thick chop needs a minute or two more.
My notes
Only you can see these. A reminder to add lemon, or hold the chile.
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