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.

Jennifer Farley

Prep Time 10

Cook Time 12

Marinade Time 1

Total Time 1 22

Serving Size servings

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