This delicious Cuban Mojo Porkchops Recipe is begging to be on your grill this summer! Garlic, cumin, oregano, and lots of citrus notes bring weeknight porkchops to life with this classic-Cuban style marinade!
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This is my absolute favorite marinade for pork! I absolutely love it! And the smell is out of this world! There is nothing like Cuban style pork chops! Let's make them!
Ingredients and Substitutions:
- Pork: Four 1 inch thick pork chops or 2 2 inch pork chops butterflied. To make this marinade for a different cut of pork, you will likely need to double it. At this time, I have provided the recipe for pork chops only. I will come back and update this post later this summer, once I have a chance to make it with a larger cut of pork! I can hardly wait!
- Oil: Traditional Cuban Mojo calls for olive oil, but I have used Avocado Oil in this recipe since I was cooking my pork chops in a cast iron skillet. Avocado oil has a higher smoke point than olive oil. But this is truly your preference, or what you've got in your pantry! Both options will work just fine.
- Honey or Agave: I love to use agave in my marinades! I find it less sticky than honey, which helps me avoid burning the marinade. But again, this is all your preference. Honey or agave are both great choices.
- Garlic: And lots of it! 4 - 5 cloves of grated garlic.
- Spices: Dried cumin, oregano, salt, and pepper.
- Citrus Juices and Zest: To make this recipe more accessible, we are replicating Cuban sour-orange juice by combining the zest of an orange, lemon, and lime along with the juices of all 3 fruits.
Steps to Prepare:
STEP 1: Make the Mojo Pork Marinade
In a small bowl, combine the ⅓ cup of oil, ¼ cup agave or honey, 2 teaspoon cumin, 1.5 teaspoon dried oregano, 1 teaspoon salt, and half a teaspoon black pepper.
Zest and juice a medium orange, lime, and lemon and add this all to the marinade. Stir to combine.
STEP 2: Marinate the pork chops
Pour the entire contents of the marinade over the pork chops, either in a shallow dish or into a plastic bag. Let the pork marinade for at least 4 hours, but as much as 8 hours.
STEP 3: Cook
Heat a cast-iron skillet over medium heat for 3 - 5 minutes. (Control the heat, you don't want it piping hot like you would a steak or you will burn the agave or honey in the marinade. Still hot enough to get a great sear, just not on straight high heat!)
Add 2 teaspoon of oil to the skillet and place the pork chops in. Cook the chops on either side for 3 - 4 minutes, or until they register at 145° internal temp. Take care to check your pork chops every couple of minutes. If the marinade is burning and they are getting too dark, reduce the temp in your skillet and flip them to cook on the other side.
STEP 4: Rest and enjoy!
Rest the pork chops for at least 5 minutes before you cut into them and then enjoy! Serve with fresh lime or orange wedges for garnish.
FAQ's:
If you prefer to cook these mojo pork chops in the oven, sear them on the cast iron and then cook them for 10 - 20 minutes in a 400° oven or until they reach 145° internal temp.
These mojo marinated pork chops are incredible on their own and will certainly be the star of the show! Enjoy them with a delicious bowl of coconut rice, seasoned black beans, or a vibrant salad.
For even more fun, slice and dice these chops and enjoy them on this creative Cuban Pizza!
Store the pork chops in the refrigerator for 3 - 4 days.
To keep the pork chops moist when reheating:
-Oven: Place them into a dish and cover with aluminum foil. Bake for 5 - 10 minutes at 350°, or until internal temp reaches 145°.
-Stovetop: Place them into a skillet with 2 teaspoon of water or broth. Cover the pan with a lid and reheat.
If you enjoyed this recipe, you may also like these others from the blog!
- Cuban Pizza
- Hawaiian Pulled Pork and Pulled Pork Sliders
- Grilled Pineapple Slaw
I hope you enjoyed this Cuban Mojo Marinated Pork Chop recipe! If you try it, please rate it and leave a comment below! (That's so helpful for my site!) I'd love to hear about your experience making it! Snap a photo and tag me on Instagram (@atoastedcrumb) so I can repost it to stories!
Cuban Mojo Pork Chops
Equipment
Ingredients
- 4 Boneless pork chops 1 inch, or 2 inch butterflied
- ⅓ cup avocado oil or olive oil
- ¼ cup agave or honey
- 4-5 cloves of garlic grated
- 2 teaspoon dried cumin
- 1.5 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 orange zest and juice
- 1 lime zest and juice
- 1 lemon zest and juice
Instructions
- In a small bowl, combine the oil, agave or honey, cumin, dried oregano, salt, and black pepper.
- Zest and juice a medium orange, lime, and lemon and add this all to the marinade. Stir to combine.
- Pour the entire contents of the marinade over the pork chops, either in a shallow dish or into a plastic bag. Let the pork marinade for at least 4 hours, but as much as 8 hours.
- Heat a cast-iron skillet over medium heat for 3 - 5 minutes.
- Add 2 teaspoon of oil to the skillet and place the pork chops in. Cook the chops on either side for 3 - 4 minutes, or until they register at 145° internal temp. Take care to check your pork chops every couple of minutes. If the marinade is burning and they are getting too dark, reduce the temp in your skillet and flip them to cook on the other side.
- Rest the pork chops for at least 5 minutes before you cut into them and then enjoy! Serve with fresh lime or orange wedges for garnish.
Tim Moore says
It was very juicy and tasty along with very easy to prepare. I wanted more but they were gone. Unbelievable.