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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.
12- to 14-ounce center-cut bone-in pork chops, each 1 to 1½ inches thick, patted dry
Kosher salt and ground black pepper
01Season the pork chops on both sides with salt and pepper. In a 12-inch skillet over medium-high, heat the neutral oil until barely smoking. Add the chops, reduce to medium and cook until well browned on the bottoms, 7 to 8 minutes. Using tongs, flip the chops and cook until well browned on the second sides and the thickest parts not touching bone register 135°F, 7 to 8 minutes. Transfer to a platter and tent with foil.