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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.
12- to 14-ounce center-cut bone-in pork chops, each 1 to 1½ inches thick, patted dry
Kosher salt and ground black pepper
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