The Authentic Cuban Mojo Skillet Pork Chops
Chuletas de Cerdo al Mojo Criollo·(choo-LEH-tahs deh SEHR-doh ahl MOH-hoh cree-OH-yoh)
DINNER
Naturally Whole30 / Traditional Cuban. Day 11 is staring you down. You have precisely twelve minutes before the kids start a mutiny, and if you have to eat one more piece of plain grilled chicken, you might actually cry. Put the chicken down. In Cuba, mojo isn't a polite, subtle sauce—it’s a loud, unapologetic emulsion of massive amounts of raw garlic, sharp bitter orange, and earthy cumin that transforms cheap cuts into royalty. The beauty here is passive chemistry: the acid does the grueling work of breaking down the muscle fibers while you're sitting in traffic. You come home, drop the chops into a ripping-hot skillet, and the pan does the rest.
Before you start
Mash the garlic into a paste with the salt.
If you want to be traditional, throw the garlic cloves and kosher salt into a mortar and pestle and smash them into a smooth paste. If you have no time for rustic charm, just grate the garlic on a microplane or finely mince it and mash it with the flat side of your knife.
Whisk the marinade together.
Transfer the garlic paste to a large bowl or a gallon-sized zip-top bag, then add the citrus juice, cumin, oregano, black pepper, and the 1/3 cup of extra-virgin olive oil, whisking or shaking vigorously to combine.
Marinate the pork chops and onions.
Drop the sliced onions and the pork chops into the marinade, massaging the bag so the meat is entirely coated. Seal it up and put it in the fridge for at least 30 minutes, or ideally all day while you are at work (up to 12 hours).
Ingredients
- garlic cloves10 med
- kosher salt1 1/2 tsp
- fresh sour orange juice1 cup
- ground cumin1 tsp
- dried oregano1 tsp
- black pepper1/2 tsp
- extra-virgin olive oil1/3 cup
- white onion1 small
- bone-in pork chops4 large
- olive oil or ghee1 tbsp
Method
- 01
Get a heavy skillet shimmering hot.
Pull the pork chops out of the fridge about 15 minutes before you want to cook to take the chill off. Heat a large cast-iron skillet over medium-high heat with the remaining 1 tablespoon of olive oil or ghee.
- 02
Sear the chops and onions aggressively.
Pull the chops from the marinade, letting excess liquid drip off, and lay them flat in the center of the pan, tossing the marinated onions around the edges. Do not touch the meat; let it sear undisturbed for 4 to 5 minutes to build a deep, dark crust.
- 03
Flip and finish.
Flip the chops and cook for another 3 to 4 minutes on the other side, until a meat thermometer reads 145°F and the onions are charred and soft. Transfer to a cutting board, let rest for 3 minutes, and serve hot with the caramelized onions piled over the top.
Notes
Sourcing sour oranges.
If you can't find raw sour oranges (naranja agria), use this authentic chef's hack for the 1 cup of juice: mix 1/2 cup fresh orange juice, 1/4 cup fresh lime juice, and 1/4 cup fresh lemon juice.
Read the label on your orange juice.
If you are using the DIY citrus blend and reach for store-bought orange juice, verify it has zero added sugars. Better yet, just buy two whole navel oranges and squeeze them yourself.
Chase the Maillard reaction.
Whole30 restricts the use of sugar, so we have to rely on a ripping-hot skillet for browning. Don't overcrowd the pan; if your skillet is too small, cook the chops in two batches so they sear instead of steaming.
Embrace the sizzle.
When you add the chops to the pan, there will be some intense spitting and sizzling because of the liquid marinade clinging to the meat. Don't panic. That’s the sound of flavor building.
From Whole30 10 Minute Meals.