Monday, January 31, 2011

Cuban Pork Chops with Mojo

This recipe is in honor of my step dad Bill, one of the best cooks I know. He made this recipe, adapted from Guy Fieri on Food Network, a while ago when I was in NY, Needless to say, Shaun and I LOVED it! I have made it three times since then, which is sort of a big deal for me. I don't frequently repeat recipes unless they are amazing because there are so many new recipes for me to try out!

The pork chops are so flavorful since they have plenty of time to marinate in the fridge and are then followed up with an amazing spice rub. The recipe has many different steps but if you prep your ingredients while the meat is marinating you can get it done in no time. I wouldn't make any changes to the step-by-step instructions for this recipe but did make a few modifications to the ingredients listed, as you can see below. Don't start drooling on your computer when you see the list of ingredients for this mojo. These pork chops are both tangy and savory - a.k.a. YUMMY!

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided (I used bottled which works fine)
1/4 cup vinegar
4 (1-inch-thick) bone-in pork chops
1 tbsp black pepper
2 tbsp kosher salt (it was salty so I would cut this in half next time)
1 1/2 tsp ground cumin
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp dried oregano
3 tbsp canola oil
1/4 cup white wine
1 cup watercress, for garnish (I used 2 cups of baby spinach since I had this in my fridge already - plus I like the fresh greens in this dish)
1 Roma tomato, chopped, for garnish (I used one in the sauce and one for garnish)
1/2 avocado, sliced, for garnish (didn't have this so omitted it)

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.

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.

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 browns.

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.

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. Garnish with watercress, tomatoes and avocado.

Tutti Mangia!


Mike said...

That looks delicious!

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