Anyways….I love me some Cuban food. Give me a Cubano sandwich any day and I’m a happy girl. However, I’ve never really made any Cuban food. Don’t know why since I enjoy it so much… But when I saw this awesome recipe in my weekly newsletter from Serious Eats I had to make it. That pic looked so appetizing (unlike most of mine…sigh…). It’s a very quick marinade that is also used as a sauce once the pork chops are done. The flavors were fresh and delicious and I’m sure this would have tasted even better if I had grilled the pork chops. I can see myself using this Mojo Sauce for chicken, seafood, even vegetables. I seriously wanted to drink it, it was so good. Call me silly, but what I also really liked about the Mojo Sauce was the color. It was creamy and slightly lime green and looked fabulous on top of the pork chops. I served this with some roasted red potatoes topped with the Mojo Sauce.
Overall rating – 5 stars
Grilled Pork Chops Marinated in Mojo
– serves 2 –
Adapted from Our Latin Table
2 thick-cut pork chops, preferable bone-in, about 1 pound total
5 cloves garlic
5 tablespoons olive oil
Juice of 1 juicing orange
Juice of 2 limes
1/8 teaspoon cumin
1 1/2 T dried oregano
Salt and pepper to taste
1.In a small food processor or blender, puree the garlic, oregano, olive oil, lime juice, cumin, pinch of salt and pepper, and all but 1/4 cup of the orange juice. Adjust the seasoning if necessary, and reserve a couple tablespoons of the mojo sauce (for spreading on the chops post-cooking).
2.In a non-reactive bowl, whisk the mojo sauce with the remaining orange juice. Add the pork chops, cover with plastic, and marinate in the liquid for as long as you can bear, at least 20 minutes, even better, two hours. Turn occasionally.
3.Heat a cast iron skillet with a film of oil, or a grill pan, until very hot. Cook the chops to desired doneness, 5-7 minutes per side for medium.
4.Spoon reserved mojo over the chops and serve.