Have you ever made a sauce that you could just drink buckets of? That’s how much I love THIS mojo sauce. It’s relatively fast and easy to make. And it tastes WAY better than anything out of a bottle! These pan seared pork chops with mojo sauce are my favorite. Seriously. I was so happy I made enough for leftovers … and that no one was around the next day to watch me inhale my lunch (or make me share). The sauce also tastes delicious on chicken, beef, fish, veggies or, if you prefer, straight up. 😉
I used a thick bone-in pork loin chop (a little over 3/4 inches) for this recipe. If you use a thinner or boneless chop, adjust your cooking time. I was scared for many years to cook pork chops — afraid of under-cooking them and equally afraid of over-cooking them and ending up with tough, dry chops. I’m glad I’ve gotten past that! You can’t go wrong if you use a meat thermometer and cook your pork chops to about 140-145 degrees F.
The mojo sauce calls for fresh squeezed orange juice. If you have pork chops and all the other ingredients at the ready but no oranges in the house, you can substitute the fresh squeezed orange juice for bottled OJ. It will still be good … just not AS good as the fresh juice. If, however, you’re going to shop for this recipe, pick up about 4 oranges (or 2 if you’re cutting the recipe in half). And if you may be baking or making something that calls for orange zest anytime soon or even in the future, zest the orange first, put it in a freezer bag and throw it in the freezer (waste not want not is one of my mottos …. I also love citrus zest).
Another great thing about this pan seared pork chops with mojo sauce recipe? It uses just one-skillet for the meat and the sauce. You can use any skillet, but if you have a cast iron skillet, I recommend using it to make this dish.
And now, on with the recipe! If you’re on Pinterest, feel free to save/pin it! 🙂 And if you have questions or you make this recipe and want to share, leave a comment below or tag me in your social media post. 🙂