Kitchen Gone Rogue

Pork Tenderloin with Mojo Sauce

These pan seared pork chops with mojo sauce are fast and simple to make with a huge reward in terms of taste! This is my favorite recipe for thick pork chops.

CourseMain Dish
CuisineDairy-Free, Gluten-Free, Paleo

Servings

4people

Servings

4people

Ingredients

Pork Chops

Mojo sauce

1Tbsp olive oil
1tsp ground cumin
1tsp ground oregano
1 1/2cups fresh squeezed orange juice(juice of 3-4 oranges, depending on size)
1Tbsp coconut aminos or soy sauce(gluten-free soy sauce to make this g-f or coconut aminos for whole30 or paelo)t paleo)

Instructions

Heat 2 Tbsp olive oil in large skillet – get it hot.
Meanwhile, pat pork chops dry and generously salt and pepper both sides
When oil is hot and glossy (but not smoking), place salt and peppered pork chops into the skillet
Cook on both sides for 6 minutes (adjust if your chops are thinner or thicker); cook until 140-145 degrees F
When done, pull out of pan and rest on a large plate or cookie sheet and cover with aluminum foil
In the same pan, make the sauce. Let the pan cool a bit, then cook the oil, cumin and oregano together for 1 minute (no more).
Add the fresh juice and soy sauce; cook until reduced by half (about 3-4 minutes)
Plate the chops and pour the mojo sauce on top plus leave some for dipping. Garnish with fresh chopped parsley (optional)

Recipe Notes

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