Food Network

Cuban Pork Chops with Mojo

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Ingredients

• 1 cup plus 1/4 cup orange juice, divided
• 1/2 cup plus 1/4 cup fresh lime juice, divided
• 1/4 cup vinegar
• 4 (1-inch-thick) bone-in pork chops
• 1 tablespoon black pepper
• 2 tablespoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 3 tablespoons canola oil
• 1/4 cup chopped red onion
• 2 cloves garlic, chopped
• 1/4 cup white wine
• 1 cup watercress, for garnish
• 1 Roma tomato, chopped, for garnish
• 1/2 avocado, sliced, for garnish

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Instructions

1. Recipe courtesy of Guy Fieri
2. Garnish with watercress, tomatoes and avocado.
3. Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
4. Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
5. In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
6. In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

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Notes