Mojo Pork Chops
These pan seared mojo pork chops are fast and simple to make with a huge reward in terms of taste! The orange juice-infused mojo sauce is incredible - you'll want to make it again and again!
Servings: 4
Calories: 429kcal
Equipment
- 1 large skillet
- 1 Citrus Juicer
- 1 meat thermometer
Ingredients
Pork Chops
- 4 thick bone-in pork chops (3/4 inch)
- 2 Tbsp olive oil
- salt and pepper
- chopped parsley for garnish (optional)
Mojo sauce
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 1/2 cups fresh squeezed orange juice (juice of 3-4 oranges, depending on size)
- 1 Tbsp coconut aminos or soy sauce (gluten-free soy sauce to make this g-f or coconut aminos if want to make this whole30-compliant or paelo)
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 30-60 seconds (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)
Notes
This mojo sauce also tastes delicious on chicken, beef, fish and veggies.
Nutrition
Calories: 429kcal | Carbohydrates: 10g | Protein: 36g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 347mg | Potassium: 792mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 211IU | Vitamin C: 47mg | Calcium: 56mg | Iron: 2mg
