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Milk Street Recipe

Thick-Cut Pork Chops with Cuban-Style Mojo

40 minutes

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Thick-Cut Pork Chops with Cuban-Style Mojo

Garlicky, tangy, citrusy Cuban-style mojo is a perfect embellishment for thick-cut bone-in pork chops that are seared in a skillet. The crusty, browned drippings the chops leave behind in the pan are ideal for adding rich flavor to the sauce. The juice of sour oranges is a key ingredient in traditional mojo cubano, but the fruits are difficult to find in the U.S., so we approximate their acidity and flavor with a combination of regular orange juice and lime juice. For brightest, freshest flavor, be sure to use freshly squeezed juices. Rather than serve whole chops, we carve the meat off the bone, slice it thinly and plate it. Fried plantains and/or rice and beans would be perfect accompaniments to the chops.

4

Servings

Tip

Don’t use extra-virgin olive oil to cook the chops. Neutral oil such as grapeseed is the better choice because of its high smoke point. But do use extra-virgin olive oil to sauté the aromatics for the sauce. Olive oil’s fruity, peppery notes are an important flavor in Cuban-style mojo.

40 minutes

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