Cuban Pork Chops with Mojo
Servings: 4
Ingredients
- 1 1/4 cup Orange juice, 1 cup plus 1/4 cup, divided
- 3/4 cup Lime juice, fresh, 1/2 cup plus 1/4 cup, divided
- 1/4 cup Vinegar
- 4 Pork chop, 1-inch-thick, bone-in
- 1 tbsp Black pepper
- 2 tbsp Kosher salt
- 1 1/2 tsp Ground cumin
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tbsp Oregano, dried
- 3 tbsp Canola oil
- 1/4 cup Red onion, chopped
- 2 clove Garlic, chopped
- 1/4 cup White wine
- 1 cup Watercress, for garnish
- 1 Roma tomato, chopped, for garnish
- 1/2 Avocado, sliced, for garnish
Directions
- In a gallon-size resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and the vinegar. Add the pork and marinate for about 1 hour in the refrigerator.
- In a small mixing bowl, combine all the dried spices. Pat the pork chops dry with a paper towel and rub with the spice mixture.
- Heat the oil in a large saute pan over high heat. Sear the pork chops on 1 side until brown. Flip over and turn the heat down to medium-low. Add the onion and saute for 2 minutes, then add the garlic and cook until it begins to brown.
- Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and the white wine. Simmer until the liquid is slightly reduced and begins to thicken and the chops are cooked through.
- Remove the chops to a warm plate. Continue to reduce the juices in the pan by half. Pour over the chops, garnish with the watercress, tomato and avocado, and serve immediately.