Thick-Cut Pork Chops with Cuban-Style Mojo

4 Servings

40 minutes

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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.




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


  • 2

    12- to 14-ounce center-cut bone-in pork chops, each 1 to 1½ inches thick, patted dry

  • Kosher salt and ground black pepper


Shefa B.
February 22, 2023
A Delicious Alternative for Pork Chops
This is a delicious recipe for the common pork chop. Exotic and simple. Try it. I served with lime cilantro rice. Loving these Milk Street recipes (and so does my family). It's amazing how just a few alternative ingredients can transform dinner. Takes the boredom out of cooking and eating.
Jan B.
July 10, 2022
Fast, simple, good
This quick and tasty pork dish is a nice week night protein. I had it with rice and beans. It would be good with potatoes too.