Packed with bright citrus flavour, Caribbean spice and finished with a kick of fresh fruit. Mojo Pork Chops with Pineapple Salsa; fresh summer fun with a hint of Cuban cuisine.
- 4 bone in, thick-cut pork chops
- 1 cup plus 1/4 cup orange juice, divided
- 1/2 cup plus 1/4 cup fresh lime juice, divided
- 1/4 cup apple cider vinegar
- 4 pork chops, bone-in, thick cut
- 1 tablespoon black pepper
- 2 tablespoons kosher salt
- 2 teaspoons ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 2 tablespoons canola oil
- 1/4 cup red onion, diced fine
- 2 cloves garlic, chopped
- 1/4 cup white wine
- 1 tomato, chopped
- 5 green onions, chopped fine
- ***Pineapple Salsa***
- 2 cups fresh pineapple, diced
- 2 medium tomatoes, seeded & diced
- 1/4 cup purple onion, diced
- 3 tablespoons fresh cilantro, chopped fine
- 1 jalapeno pepper (seeds and all), diced
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- salt & pepper to taste
- ***Mojo Pork*** In a zip-and-seal bag combine 1 cup orange juice, a 1/2 cup of lime juice, the apple cider vinegar along with your pork chops. Seal, removing as much air as possible and marinate in the fridge for one to one and a half hours.
- Combine dry spices in a small bowl, mix well and reserve. Remove chops from marinade, pat dry with paper towel and rub with dry spice mix (discard marinade).
- Heat a large sauté pan over high heat, when hot add your oil to coat, then add chops to sear on one side – being careful not to burn the spices. Flip chop and reduce heat to medium-low. Add red onions and sauté a minute for two, then add garlic and cook until garlic begins to brown. Add remaining orange & lime juice and white wine and simmer.
- By now your chops should be cooked through, so remove them to a plate and reserve warm. Add tomatoes and green onion to sauce as it continues to reduce. Once sauce is reduced by about half, pour over chops and serve.
- ***Pineapple Salsa*** While chops marinade, prep your pineapple salsa and reserve until needed. Cut all fruit, herbs and vegetables to approximately the same size. Mix all ingredients together in a small bowl and allow to stand at room temperature for about an hour for flavors to blend & marinade.
- Category: Main
- Cuisine: Cuban Inspired