Cuban Mojo Pork Chops
These Cuban mojo pork chops are bursting with bold citrus-garlic flavor and come together in under 30 minutes of active time. Boneless pork chops are marinated in fresh orange, lemon, and lime juice, coated in a warm nightshade free spice rub, then pan-seared with red onions and a quick citrus-honey glaze. The result is juicy, flavorful pork with a slightly tangy, caramelized sauce.
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I’m always on the hunt for bold flavors that create a nightshade free meal my family will love. These pork chops are such a fantastic fusion of garlic, citrus and spices that can be served with a simple side of beans, rice and a salad.
You’ll need to marinate your chops for a bit, but the prep and cook time are minimal for this meal and sure to be a family favorite.
Serve these pan seared pork chops with rice, beans and this arugula and spinach salad (the dressing uses similar ingredients). Leftovers are great in soups!
Why You’re Going to Love This Recipe
- Minimal hands on time and easy techniques.
- Bold flavors with simple ingredients.
- Leftovers can be repurposed in soups and tacos.
Ingredient Notes
Boneless Pork Chops – Use 1 inch thick, boneless pork chops for best texture and quick, even cooking. I like the ones from ButcherBox. If you prefer bone-in pork chops, just increase cooking time a bit.
White Wine Vinegar – If you don’t have white wine vinegar, apple cider vinegar will likely work.
Citrus – Make sure to use fresh squeezed citrus juice. You can get away with a good bottled orange juice, but don’t use the bottled lemon or lime juice.
Full ingredient list can be found in the recipe card below.
How To Make Mojo Pork Chops
Place pork chops in a zip-top bag. Add orange, lemon, and lime juice and zest, plus minced garlic. Seal and gently massage to coat. Refrigerate for at least 1 hour and up to 3 hours.
Remove pork from the fridge and let sit at room temperature for 15–20 minutes while you prepare the other ingredients.
In a small bowl, mix together the rub seasonings. Drain the marinade from the pork, pat dry with paper towels, and sprinkle the spice rub evenly over both sides of each chop.
Heat a cast-iron skillet over medium-high heat. Add the oil, then sear pork chops for about 1 minute per side until browned.
Reduce heat to medium-low. Add red onions and cook for 2–3 minutes until starting to soften.
Add orange juice, lime juice, vinegar, and honey to the pan, stirring around the pork chops. Flip the chops and continue cooking for about 5 more minutes, until the sauce reduces slightly and pork reaches an internal temperature of 145°F.
Remove from heat and let rest 5–10 minutes to allow juices to redistribute.
Garnish with cilantro and serve with black beans, rice, or your favorite Cuban-inspired sides.
Jen’s Recipe Tips
- If you buy two, 2-inch-thick pork chops, you can butterfly them into 4 thin ones. Make sure to use a super sharp knife so the meat is nicely cut.
- Do not marinate longer than 3 hours. All the citrus it’s sitting in will make the pork tough. I didn’t notice a difference in taste marinating 45 minutes vs 2 hours.
- If your sauce isn’t rendered as much as you want it to be and the pork is cooked, remove the pork to a plate and continue cooking the sauce and onions. Place the pork chops back in the pan when your sauce is done.
- If possible, let the pork sit at room temperature for 15-20 minutes before cooking. This will help with cooking the pork more evenly. Cooking meat straight from the fridge often lends to tougher meat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Rewarming pork makes them more dry, so make sure to have some of the sauce on them so they don’t dry out as much.
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Cuban Mojo Pork Chops
Ingredients
Marinade
- 4 boneless pork chops (1-inch thick)
- 1 juice and zest of orange
- 1 juice and zest of lemon
- 1 juice and zest of lime
- 4 cloves garlic minced
Rub
- 2 teaspoons garlic powder
- 1½ teaspoons cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon coarse ground black pepper
- 1 teaspoon dried oregano
For Cooking
- 2 tablespoons avocado oil
- ½ cup red onion sliced
- ¼ cup orange juice
- 2 tablespoons lime juice
- 2 tablespoons white wine vinegar
- 2 tablespoons honey
Garnish & Sides (optional)
- fresh chopped cilantro
- black beans and rice, fried plantains, or a green salad
Instructions
- Place pork chops in a zip-top bag. Add orange, lemon, and lime juice and zest, plus minced garlic. Seal and gently massage to coat. Refrigerate for at least 1 hour and up to 3 hours.
- Remove pork from the fridge and let sit at room temperature for 15–20 minutes while you prepare the other ingredients.
- In a small bowl, mix together the rub seasonings. Drain the marinade from the pork, pat dry with paper towels, and sprinkle the spice rub evenly over both sides of each chop.
- Heat a cast-iron skillet over medium-high heat. Add the oil, then sear pork chops for about 1 minute per side until browned.
- Reduce heat to medium-low. Add red onions and cook for 2–3 minutes until starting to soften.
- Add orange juice, lime juice, vinegar, and honey to the pan, stirring around the pork chops. Flip the chops and continue cooking for about 5 more minutes, until the sauce reduces slightly and pork reaches an internal temperature of 145°F.
- Remove from heat and let rest 5–10 minutes to allow juices to redistribute.
- Garnish with cilantro and serve with black beans, rice, or your favorite Cuban-inspired sides.
Notes
-
- If you buy two, 2-inch-thick pork chops, you can butterfly them into 4 thin ones. Make sure to use a super sharp knife so the meat is nicely cut.
- Do not marinate longer than 3 hours. All the citrus it’s sitting in will make the pork tough. I didn’t notice a difference in taste marinating 45 minutes vs 2 hours.
- If your sauce isn’t rendered as much as you want it to be and the pork is cooked, remove the pork to a plate and continue cooking the sauce and onions. Place the pork chops back in the pan when your sauce is done.
- If possible, let the pork sit at room temperature for 15-20 minutes before cooking. This will help with cooking the pork more evenly. Cooking meat straight from the fridge often lends to tougher meat.
- Store leftovers in an airtight container in the fridge for up to 3 days. Rewarming pork makes them more dry, so make sure to have some of the sauce on them so they don’t dry out as much.
Nutrition
About Jen
I create nightshade-free, dairy-free, and gluten-free recipes that the whole family will love. After years of managing my own food sensitivities, I’ve learned how to make dishes that are flavorful, fun, and easy enough for busy weeknights. Let’s bring joy back to your table, one recipe at a time. More About Me
