Mojo Pork Chops

August 17, 2011 Article

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.

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Mojo Pork Chops
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 pork chops
  • 1¼ cups orange juice
  • ¾ cups lime juice
  • 1 tbsp black pepper
  • 1½ tsp cumin
  • 1 tsp cayenne pepper
  • 1 tbsp garlic powder
  • 1 tbsp oregano
  • 3 tbsp olive oil
  • ½ red onion (sliced thinly)
  • 2 cloves garlic (minced)
  • ¼ cup white wine
Instructions
  1. In a large, sealable container, mix 1 cup orange juice, ½ cup lime juice and pork. Let marinate, refrigerated, for 1 hour.
  2. In a small bowl, mix together the pepper, cumin, cayenne pepper, garlic powder and oregano.
  3. Dry the pork chops and coat with the spice mixture.
  4. In a large skillet, heat the olive oil over high heat and sear each side of the pork chops (about 1 minute per side).
  5. Reduce the heat to medium-low, add the onion and garlic and cook for an additional minute or two.
  6. 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).
  7. Remove the pork from the pan and cover to keep warm. Reduce the liquid again by half, then pour over the pork before serving.

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Categories: Main Course, Meat, Recipes, Sauces

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