When I first heard “pork chops with mojo”, Austin Powers came to mind. I thought it was just someone trying to talk up their own pork chop recipe. I didn’t realize that “mojo” is actually a culinary term, a pretty great term at that. “Mojo” sauces originated in the Canary Islands, but have evolved and become a part of many different ethnic cuisines. In this recipe, my mojo sauce is a Cuban version. I had some delicious pork chops from the farm that my mom belongs too and wanted to put them to good use.
This sauce is a combination of tart flavors, from orange juice, lime juice and vinegar, with spicy flavors, from cumin and cayenne pepper. I advise not to use salt in the rub; instead add salt to taste at the end. I say this because the tangy flavors from the juice and vinegar can make the dish seem overwhelming if you add too much salt. With the right balance, you get a delicious tangy flavor. This recipe also adds moisture to pork chops, wich can sometimes seem a bit dry.
In a large, sealable container, mix 1 cup orange juice, ½ cup lime juice and pork. Let marinate, refrigerated, for 1 hour.
In a small bowl, mix together the pepper, cumin, cayenne pepper, garlic powder and oregano.
Dry the pork chops and coat with the spice mixture.
In a large skillet, heat the olive oil over high heat and sear each side of the pork chops (about 1 minute per side).
Reduce the heat to medium-low, add the onion and garlic and cook for an additional minute or two.
Add the ¼ cup orange juice, ¼ cup lime juice and white wine. Reduce the heat to low and let simmer until the liquid is reduced, slightly thickened and the chops are cooked through (about 5-10 minutes).
Remove the pork from the pan and cover to keep warm. Reduce the liquid again by half, then pour over the pork before serving.