| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 55 min |
| Prep: | 15 min |
| Inactive: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 1 orange
- 1 grapefruit
- 1/2 cup extra-virgin olive oil, plus more for drizzling
- 3 tablespoons white wine vinegar
- 2 tablespoons chopped fresh oregano
- 2 teaspoons cumin seeds, crushed
- Kosher salt and freshly ground pepper
- 2 pounds thin bone-in pork chops
- 1 clove garlic, chopped
- 1/2 cup chopped fresh parsley
- 3 ripe plantains (or 1 pound potatoes), peeled and quartered
Instructions
- Cut a 2-inch strip of zest from both the orange and grapefruit; place in a glass bowl. Squeeze 3 tablespoons juice from each fruit into the bowl (set the fruit aside). Whisk in 3 tablespoons olive oil, 2 tablespoons vinegar, 1 tablespoon oregano, the cumin seeds, and salt and pepper to taste. Poke the pork chops with a fork, then add them to the marinade, turning to coat. Set aside for 20 minutes.
- Meanwhile, make the mojo sauce: Squeeze 1 tablespoon each orange and grapefruit juice into another bowl; whisk in the remaining 1 tablespoon vinegar, 5 tablespoons olive oil, 1 tablespoon oregano, garlic and parsley. Season with 1/2 teaspoon salt, and pepper to taste.
- Boil the plantains in a saucepan of salted water, covered, until tender, about 15 minutes. Drain, reserving about 1/2 cup cooking liquid. Smash the plantains with a potato masher, drizzling with olive oil and some of the cooking liquid. Season with salt and pepper; keep warm.
- Heat 2 medium skillets over medium-high heat. Remove the pork from the marinade; pat dry. Brush the chops lightly with some of the mojo sauce; sear until golden and slightly crisp on one side, about 5 minutes. Turn and cook about 3 more minutes. Divide the pork and plantains among plates and drizzle with more mojo sauce.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 840 |
| Total Fat | 48 g |
| Saturated Fat | 11 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 28 g |
| Protein | 50 g |
| Cholesterol | 156 mg |
| Sodium | 1170 mg |
| Serving Size | 1 of 4 servings |
| Calories | 840 |
| Total Fat | 48 g |
| Saturated Fat | 11 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 6 g |
| Sugar | 28 g |
| Protein | 50 g |
| Cholesterol | 156 mg |
| Sodium | 1170 mg |
Reviews
I did not make this one successfully. Maybe my pork chops were too thin? Anyway, the pork was dry even though I took it off a little earlier than the recipe suggests. And the plantains were greasy, but not in a good way. Both of Patrick’s suggestions seem like good ones. I’m going to give three stars so I don’t pull the rating down too far but if I didn’t think I must have made some mistake along the way, I’d be rating it lower.
Very good taste in the marinade. Next time I will 1) add a small amount of the marinade to the mojo sauce, 2) Marinate longer and 3) use less oil in the mojo sauce.
Also, the plantains were very filling so we had leftovers. I made patties out of the leftover plantains, sprinkled them with cinnamon and sugar and pan fried them. Made a great dessert.
I really enjoyed cooking this dish. Very easy and mouthwatering! I will definetely cook it again and this will be one of my favorite dishes. I agree though that the marinating time should be longer…
I really enjoyed making this dish. It was quick, easy and different from the run-of-the-mill recipes for pork chops. My two recommendations are to (1) marinate the meat longer [20 minutes isn’t enough time to bring much flavor to the party, try overnight instead] and (2) don’t use as much oil as they call for in the Mojo Sauce, it just gets in the way of the flavor!