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.