CUBAN MOJO GRILLED PORK CHOPS
Grilled pork chops marinated in and served with a tasty Cuban style mojo or sour orange and garlic sauce!
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 1/2 of the mixture into a large sealable bag with the pork chops and marinate in the fridge overnight.
- Heat the grill or a grill pan to medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them and cook until the pork chops are done, about 3 minutes.
- Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until just tender, about 5 minutes, add the remaining mojo sauce, bring to a simmer and remove from heat.
- Serve the grilled pork chops covered in the mojo and onion sauce and enjoy!
Nutrition Facts : Nutrition Facts Calories 356, Fat 22.7g (Saturated 8.1g, Trans 0), Cholesterol 78mg, Sodium 1231mg, Carbs 16.7g (Fiber 2.2g, Sugars 8.5g), Protein 21g Nutrition by
CUBAN-STYLE ROAST PORK SHOULDER WITH MOJO RECIPE
Cuban mojo-marinated roast pork should be juicy, succulent, intensely porky, and melt-in-your-mouth tender.
Provided by J. Kenji López-Alt
Categories Mains
Time 8h30m
Yield 10
Number Of Ingredients 15
Steps:
- For the Mojo: Combine garlic, cumin, pepper, oregano, orange juice, lime juice, and olive oil in a large bowl and whisk. Season to taste generously with salt. Transfer half of mojo to a sealed container and reserve in refrigerator. Add pork to remaining mojo and turn to coat. If desired, transfer pork and marinade to a gallon-sized zipper-lock bag and refrigerate 2 hours or up to overnight before continuing.
- For the Pork and to Finish: Adjust oven rack to lower-middle position and preheat oven to 275°F. Line a rimmed baking sheet with a double layer of heavy-duty aluminum foil. Place pork and juices on top and fold up foil, crimping to seal loosely but making sure that there is room for air to circulate inside. Place in oven and roast for 3 hours. Fold back foil, increase oven temperature to 325°F, and continue roasting, basting pork with pan juices occasionally, until pork shows almost no resistance when a metal skewer or knife is inserted into it and the surface is crackly and brown, 2 to 3 hours longer. Remove pork from oven and let rest 10 to 15 minutes.
- Pour accumulated pork juices into a bowl and discard all except 1 cup. Add reserved mojo to pork drippings, along with fresh chopped mint and oregano. Whisk together and season to taste with salt.
- Serve shredded pork, passing mint mojo and lime wedges on the side. Serve rice, beans, and plantains on the side. Reserve any leftovers for sandwiches.
Nutrition Facts : Calories 257 kcal, Carbohydrate 22 g, Cholesterol 39 mg, Fiber 1 g, Protein 13 g, SaturatedFat 4 g, Sodium 190 mg, Sugar 1 g, Fat 13 g, ServingSize Serves 6 to 10, UnsaturatedFat 0 g
GRILLED MOJO PORK CHOPS
Garlic and Citrus Pork Chops Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade. Mojo is made with GOYA® Naranja Agria - Bitter Orange Marinade (bitter orange marinade), which is the juice squeezed from tangy Seville oranges. Mixed with a generous amount of garlic, and traditional Cuban spices like oregano and cumin, mojo makes pork tender and delicious. Try this easy grilling recipe for classic Cuban cooking at its best!
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- Step 1 In medium mixing bowl, using whisk, whisk together Naranja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator. Step 2 Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade. Step 3 Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145°F), 10-12 minutes. Step 4 Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions. [Note: No-time? No problem! Please use GOYA® Mojo Criollo Marinade]
CUBAN PORK CHOPS WITH MOJO
Original Recipe from Guy Fieri. I just changed it up a little bit. Its fabulous and a big hit at my house! I served them with Sofrito Mashed Potatoes, yummm!!!
Provided by Helene Mulvihill
Categories Steaks and Chops
Time 1h40m
Number Of Ingredients 20
Steps:
- 1. mix marinade, pour into ziplock bag with pork chops and put in fridge for 1/2 to 2 hours
- 2. remove pork chops from bag, disgard juice and bag. Pat chops dry with paper towels
- 3. heat oil in fry pan
- 4. note---I had to use 2, side-by-side fry pans to make 6 large chops
- 5. rub both sides of each chop with the pre-mixed rub.
- 6. in each hot fry pan place 3 chops. fry for a few minutes until 1st side is seared.
- 7. flip chops, add onions all around the edges and middle, wherever you can fit them
- 8. lower heat and cook for 2 or 3 more minutes, add garlic and cook until garlic starts to become brown.
- 9. note--- the trick here is to sear both sides of these chops nicely before deglazing.
- 10. add wine, orange juice and lime juice, lower heat to simmer.
- 11. slowly simmer for about another 5 to 7 minutes on each side. remove chops and plate.
- 12. return pan to stove with gravy and onions. return heat to boil, then lower again and reduce by about half. spoon over pork chops.
CUBAN PORK CHOPS WITH MOJO
Mojo (pronounced moe-hoe)is Cuba's national table sauce. Serve pork chops with black beans and white rice.
Provided by Maine-iac
Categories Cuban
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat olive oil in frying pan over medium heat.
- Add garlic, cumin, and oregano, cook 1 minute.
- Quickly add lime juice, and bring to boil until slightly thickened.
- Add salt and pepper, set aside to cool.
- Place pork chops in shallow bowl, cover with sauce, coating chops.
- Marinate for 1 hour in fridge.
- Grill or broil chops until well done, and reheat remaining sauce.
- Transfer chops to plate and pour sauce over chops.
CUBAN ROAST PORK WITH MOJO CRIOLLO
An excellent dish to serve for New Year's, when you're tired of traditional American food after all that turkey. This is my most requested recipe. It's easy to prepare, but you need to allow for a long roasting period for the meat to fall apart. The Mojo Criollo (onion/garlic) sauce is served on the side and is a nice accompaniment. Don't skip the marinating procedure for the Mojo sauce - it's just not right without it. I like to add the juice of two blood oranges to perk up the color - it's optional as it does not really change the flavor. Use any cut of pork roast -- I've used tenderloin, extra thick cut chops, picnic cut roast and everything in between, basically whatever is on sale. Just don't use the cuts that are packaged in a salt solution. You can substitute store bought crushed garlic from the jar for the garlic used in the marinade, but for the Mojo sauce, only fresh garlic will do. Black beans and white rice, and a green salad with avocado and vinaigrette complete the meal.
Provided by Loves2Teach
Categories Pork
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Combine 1/2 of the grated garlic, all of the dried oregano, 2 teaspoons salt and the pepper into a paste.
- Score the trimmed roast with a knife point and rub the paste into the roast, then place roast in a gallon freezer bag or other dish/container that will fit in the refrigerator.
- Pour juice of 3 oranges, juice of 3 limes, the red wine, and 2 teaspoons of the lite olive oil over the roast, seal bag and turn the bag several times to combine the ingredients.
- Place in refrigerator for at least 3 hours, or the day before you plan to serve.
- Heat oven to 350°F.
- Place roast and marinade in a roasting pan, cover with foil, and roast until the meat falls apart when pulled with a fork, 3 to 4 hours, up to 6 depending on the cut- it must become fork tender.
- Remove roast from oven and let it rest for 20 minutes, then pull roast into shreds with a fork, leaving the meat in the pan juices- it's ready to serve.
- Prepare Mojo Criollo: put onion slices in a bowl deep enough for the onions to be covered with the juice (I use a 2-cup glass measuring cup).
- Put the rest of the fresh grated garlic, 1 teaspoon kosher salt, juice of 3 limes and juice of 5 oranges and the optional juice of 2 blood oranges over the onions, press down to make sure onions are submerged in the juice.
- Allow the onions to marinate in this mixture for at least 20 minutes (important step).
- Heat 1/4 cup of the lite olive oil in a skillet.
- Quickly and carefully, pour the onions and all the juices into the hot oil and"stir fry" for about 2 to 3 minutes, just to soften the onions.
- Pour the Mojo into a serving dish and serve with the roast on the side.
Nutrition Facts : Calories 417.7, Fat 16.7, SaturatedFat 3.6, Cholesterol 156.5, Sodium 832.5, Carbohydrate 13.1, Fiber 0.9, Sugar 6.8, Protein 51
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