These Cuban Mojo Pork Chops will make your taste buds happy! The rich garlic-citrus flavor of mojo pork works just as well on pork chops. The beauty of this recipe is that you can grill or bake these chops. Super convenient!
This is one of my favorite recipes for make-ahead meal planning. I recommend doubling the recipe to make several dinners for the week. You can slice these Cuban Mojo Pork Chops and add them to wraps and salads or enjoy them as is. I recommend using rib chops for this recipe.
A little bit about mojo: The word mojo means good luck and is a brightly flavored sauce used in Cuban cooking. Mojo usually contains citrus juice sourced from the bitter orange. However, for this pork chop recipe, we will be using a combination of regular orange and lime juice.
- 4 pork rib chops: bone-in
- Cilantro: (garnish) sub with flat-lead parsley if preferred
- Fresh orange juice
- Fresh lime juice
- Olive oil
- Granulated onion: or onion powder
- Cumin powder
- Salt and black pepper
- Dried oregano
How to Make Cuban Mojo Pork Chops:
- Combine citrus juices, olive oil, garlic, granulated onion, cumin, oregano, salt, and black pepper in a bowl.
- Place the pork chops into a resealable plastic bag. Pour marinade mixture over the top, and using tongs, gently toss to coat.
- Seal bag and marinate the pork chops in the refrigerator for 4-6 hours.
Grilling Mojo Pork Chops:
- Preheat your grill for 350 degrees F or medium heat.
- Remove the bag with pork chops from the refrigerator. Let it stand at room temperature for 10 minutes.
- Place chops onto grill grate, close lid, and cook for 10 minutes. Turn chops and cook for an additional 8, or until the internal temperature of the meat reaches your desired doneness.
- Please note that 145 degrees F. is medium-rare, 150 degrees F. is medium, and 155 degrees F. is medium-well.
- Once cooked, remove the mojo chops from the grill and place them onto a clean platter or cutting board. Top with chopped cilantro (or your favorite garnish) and serve.
- Oven method: Bake pork chops in a 350-degree oven for 17-20 minutes. Check the internal temperature after 10-12 minutes of cooking time to see how they are progressing. Use the doneness guide above to determine what is right for you.
Store your leftover Cuban Mojo Pork Chops in an airtight container in the refrigerator for 3-4 days. Freeze chops in a vacuum-sealed bag for three months.
Make-ahead meal planning: This Cuban Mojo Pork Chop recipe makes four meals for one person or two meals for two people. Pair these chops with some of our favorite healthy and low carb sides:
- 4 pork rib chops about 1-inch thick
- 2 tablespoons chopped cilantro garnish, optional
- 1/3 cup fresh orange juice
- Juice of two limes
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1/2 teaspoon granulated onion
- 1/2 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- Combine marinade ingredients in a small bowl.
- Place pork chops into a resealable plastic bag or an air tight container with a lid (glass or plastic) large enough to hold four pork chops. Pour marinade mixture over top and toss to coat. Seal bag or secure lid onto the dish. Marinate chops in the refrigerator for 4-6 hours.
- Preheat grill for medium heat.
- Remove chops from the refrigerator. Let stand at room temperature or 10 minutes.
- Place chops onto grill grate, close lid and cook for 10 minutes. Turn chops and cook for an additional 8, or until the internal temperature of the meat reaches desired doneness. Please note that 145 degrees F. is medium-rare, 150 degrees F. is medium, and 155 degrees F. is medium-well.
- Once cooked, remove chops from the grill and place onto a clean platter or cutting board. Top with chopped cilantro (or your favorite garnish) and serve.