Pan-Seared Mojo Pork Chops: A Flavorful 30-Minute Dinner Recipe
Looking for an incredibly easy, yet uniquely delicious dinner recipe that comes together in under 30 minutes? You’ve found it! These pan-seared Mojo Pork Chops are a true weeknight wonder, delivering gourmet flavor with minimal effort. This recipe features a vibrant, fast, and remarkably easy twist on traditional mojo sauce, crafted with just a few key ingredients like fresh oranges, fragrant oregano, and earthy cumin. It’s a delightful fusion of bright citrus and savory spices that will quickly become a family favorite. Say goodbye to bland weeknight meals and hello to juicy, tender pork chops coated in a sauce you’ll want to savor every drop of.
Why You Will Absolutely Love These Mojo Pork Chops
There are countless reasons why these Mojo Pork Chops stand out as a must-try recipe. From their explosive flavor to their incredible speed and simplicity, they tick all the boxes for a perfect meal.
- The Sauce is Pure Perfection! Honestly, some sauces are so good, you wish you could drink them. This easy homemade mojo sauce falls squarely into that category! It’s an intoxicating blend of sweet, savory, and tangy notes that elevates the pork chops to an entirely new level. Far superior to any store-bought bottle, this fresh sauce brings a brightness and depth of flavor that is truly irresistible. Its citrusy base, enhanced by aromatic spices, creates a memorable taste experience that you’ll crave again and again.
- Lightning Fast & Effortless! In our busy lives, quick and easy meals are gold. This recipe allows you to whip up a gourmet-tasting dinner in less than 30 minutes. The pan-searing method cooks the pork chops quickly, while the sauce comes together in the same pan in just minutes. It’s the ideal solution for those hectic weeknights when you want something delicious without spending hours in the kitchen.
- Only One Skillet Needed! Who doesn’t love minimal cleanup? One of the best aspects of this pan-seared pork chop recipe with its incredible mojo sauce is that it requires just a single skillet. I personally love making these in my large cast iron skillet, which provides a fantastic sear and retains heat beautifully, making the cooking process even more efficient and the cleanup a breeze. Less washing up means more time to enjoy your fantastic meal!
- Gourmet Taste, Stunning Presentation, Zero Fuss! Don’t let the simplicity fool you – these mojo pork chops deliver a sophisticated flavor profile and an appealing presentation. The golden-brown sear on the pork, coupled with the glistening, vibrant mojo sauce, makes for a dish that looks like it came from a high-end restaurant. Yet, there’s no complicated technique or obscure ingredients involved, making it perfectly achievable for home cooks of all skill levels. It’s truly a testament to how simple, fresh ingredients can create something extraordinary.
Essential Ingredients for Pan-Seared Pork Chops with Mojo Sauce
Crafting these delectable Mojo Pork Chops starts with selecting the right ingredients. Each component plays a vital role in building the layered flavors of this dish.
- Pork Chops. For this recipe, I highly recommend using a thick bone-in pork chop, ideally a little over 3/4 inches thick. Bone-in chops tend to stay juicier and more flavorful during cooking. If you opt for thinner or boneless chops, be sure to adjust your cooking time accordingly to prevent them from drying out. The absolute best way to ensure perfectly cooked, tender, and juicy pork chops is to use a meat thermometer and cook them to an internal temperature of 140-145 degrees F. This range guarantees a safe yet incredibly succulent result, allowing for carryover cooking once removed from the heat.
- Fresh Orange Juice. The heart of our vibrant mojo sauce is fresh-squeezed orange juice. You’ll need about 4 oranges to yield the necessary amount. While bottled orange juice can be used in a pinch, I cannot stress enough the difference fresh juice makes. It provides a brighter, more complex, and natural citrus flavor that simply can’t be replicated by its bottled counterparts. The freshness truly elevates the entire sauce.
- Olive Oil. You’ll need two tablespoons for pan-searing the pork chops and an additional tablespoon for the sauce. Olive oil is excellent for searing as it helps create that beautiful golden crust on the pork while contributing a subtle richness.
- NOTE: After cooking your pork chops, if there is more than 1 tablespoon of oil or flavorful drippings remaining in the pan, you can skip adding the extra tablespoon of olive oil to the sauce. These pork drippings are packed with flavor and will enhance the sauce beautifully.
- Soy Sauce or Coconut Aminos. This ingredient adds a crucial umami depth and balances the acidity of the citrus in the mojo sauce. If you don’t have specific dietary needs, regular soy sauce works perfectly. To make these pork chops gluten-free, simply use a gluten-free soy sauce. For those following a Whole30, paleo, or soy-free diet, coconut aminos are an excellent alternative, offering a similar savory depth with a slightly sweeter profile. Choose the option that best suits your dietary preferences.
- Spices. A simple yet powerful trio of seasonings is all you need: salt, freshly ground black pepper, ground oregano, and cumin. Salt and pepper are essential for seasoning the pork chops directly and enhancing their natural flavor. Ground oregano introduces a wonderfully aromatic, slightly peppery, and earthy note, reminiscent of Mediterranean and Latin American cuisine. Cumin adds a warm, earthy, and slightly smoky depth that is characteristic of classic mojo flavors, complementing the citrus beautifully.
Step-by-Step Guide: How to Make Mojo Pork Chops
Creating these incredible Pan-Seared Mojo Pork Chops is surprisingly straightforward. Follow these steps for a perfect, flavorful meal. For even more detailed instructions and precise measurements, please refer to the printable recipe card located below.
STEP 1: Perfectly Pan-Sear the Pork Chops. Begin by heating two tablespoons of olive oil in a large skillet over medium-high heat until it’s hot and shimmering, but not smoking. While the skillet heats, ensure your pork chops are patted thoroughly dry with paper towels; this is crucial for achieving a beautiful, crisp sear. Season both sides generously with salt and freshly ground black pepper. Carefully place the seasoned pork chops into the hot skillet. Cook for approximately 6 minutes per side for thick bone-in chops (3/4 inch), or adjust based on their thickness. Your goal is a gorgeous golden-brown crust and an internal temperature of 140-145 degrees F for optimal juiciness.
STEP 2: Rest the Cooked Pork Chops. Once your pork chops are cooked to perfection, transfer them immediately to a large plate or a baking sheet. Loosely cover them with aluminum foil. Allowing the meat to rest for at least 5-10 minutes is a critical step. This process allows the juices within the pork to redistribute throughout the meat, resulting in exceptionally tender and succulent chops. Skipping this step can lead to dry pork.
STEP 3: Prepare the Fresh Orange Juice. While the pork chops are resting, juice your fresh oranges until you have approximately 1 ½ cups of vibrant, fresh juice. This fresh citrus forms the bright, tangy base of our mojo sauce.
STEP 4: Build the Mojo Sauce Base. Using the very same pan where you cooked the pork chops (do not clean it, as the fond — the browned bits on the bottom — adds incredible flavor!), allow it to cool slightly. Add one tablespoon of olive oil (or use the pork drippings if plentiful, as noted above). Sauté the ground cumin and ground oregano for about 30-60 seconds, stirring constantly. This step, known as “blooming” the spices, enhances their aromatic qualities and deepens their flavor before the liquid is added.
STEP 5: Reduce and Intensify the Sauce. Pour the fresh orange juice and your choice of soy sauce or coconut aminos into the skillet with the bloomed spices. Bring the mixture to a gentle simmer and let it cook for about 3-4 minutes, or until the sauce has reduced by roughly half. This reduction process concentrates all the incredible flavors, creating a rich, slightly thickened sauce that clings beautifully to the pork chops.
STEP 6: Serve and Savor! Once the sauce has reduced, it’s time to bring everything together. Arrange your rested pork chops on individual plates. Generously spoon the warm, fragrant mojo sauce over the top of each chop. Be sure to save a little extra sauce in a small bowl for dipping, as it’s truly delightful. Garnish as desired with fresh chopped parsley for a pop of color and extra freshness, and then enjoy your sensational pan-seared mojo pork chops!
Frequently Asked Questions About Mojo Pork Chops
Can I make these with boneless pork chops?
Absolutely, boneless pork chops work well for this recipe! However, because they are typically thinner and lack the bone to insulate them, they will cook much faster. Reduce the cooking time to approximately 3-4 minutes per side, depending on the exact thickness of your boneless chops. Always use a meat thermometer to ensure they reach 140-145°F for the best texture and safety.
Can I make mojo sauce with bottled orange juice instead of fresh juice?
Yes, you can certainly use bottled orange juice if fresh oranges aren’t available or if you’re short on time. While the sauce will still be quite delicious and flavorful, it won’t quite capture the vibrant, bright, and nuanced taste that fresh-squeezed juice provides. Fresh juice offers a more complex citrus profile without the added sugars or preservatives often found in bottled versions.
What is mojo sauce made of?
Mojo sauce is a vibrant, flavorful condiment with roots in various culinary traditions, particularly Cuban and other Caribbean cuisines, as well as Spanish cooking. Traditionally, it’s often a garlic-infused citrus marinade or sauce. In *this specific recipe*, our simplified yet incredibly tasty mojo sauce is primarily made with fresh orange juice, providing a sweet and tangy base. This is beautifully complemented by the warm, earthy notes of ground cumin and aromatic ground oregano, along with olive oil and a touch of soy sauce (or coconut aminos) for umami and balance. While many traditional mojo recipes might also include lime juice, plenty of fresh garlic, and sometimes cilantro, our version focuses on a streamlined ingredient list to achieve a fast, flavorful, and unique twist that’s perfect for these pork chops.
What do you serve with mojo pork?
Mojo pork chops are incredibly versatile and pair beautifully with a wide variety of side dishes. The bright, tangy, and savory flavors of the pork and sauce complement many accompaniments. Here are some fantastic serving suggestions:
- Rice: Classic white rice or a flavorful yellow rice is perfect for soaking up every last drop of the delicious mojo sauce.
- Dairy-Free Mashed Potatoes: Creamy mashed potatoes provide a comforting contrast to the bright sauce.
- Easy Coleslaw: A crisp, refreshing coleslaw adds a lovely crunch and a tangy counterpoint.
- Plantains: Fried sweet plantains (maduros) or savory green plantains (tostones) are a traditional and highly recommended pairing that brings an authentic Caribbean flair to your meal.
- Roasted Vegetables: Simple roasted broccoli, asparagus, or green beans are healthy and delicious options.
- Black Beans: A side of seasoned black beans can complete a hearty and satisfying meal.
- A Simple Green Salad: For a lighter option, a fresh green salad with a vinaigrette dressing provides a refreshing balance.
Choose your favorite or mix and match to create a truly unforgettable dining experience!
Tips for Perfect Pan-Seared Mojo Pork Chops Every Time
Achieving perfectly juicy and flavorful mojo pork chops is easy with a few key techniques:
- Don’t Overcrowd the Pan: When searing the pork chops, ensure there’s enough space between them in the skillet. Overcrowding lowers the pan’s temperature, leading to steaming instead of searing, which prevents that beautiful golden-brown crust from forming. Cook in batches if necessary.
- Pat Pork Chops Dry: This step is crucial for a good sear. Moisture on the surface of the meat will prevent browning. Always pat your pork chops thoroughly dry with paper towels before seasoning and placing them in the hot skillet.
- Use a Meat Thermometer: The most reliable way to ensure perfectly cooked pork that is juicy and tender, not dry, is to use a meat thermometer. Cook thick chops to an internal temperature of 140-145°F. Remember that the temperature will rise a few degrees as the meat rests (carryover cooking).
- Let the Pork Rest: After searing, always transfer the pork chops to a plate and cover them loosely with foil to rest for 5-10 minutes. This allows the muscle fibers to relax and reabsorb their juices, ensuring every bite is succulent.
- Don’t Over-Reduce the Sauce: While reducing the mojo sauce concentrates its flavors, don’t reduce it too much. You want a sauce that is slightly thickened and coats the back of a spoon, not a thick syrup. It should be pourable and perfect for spooning over the chops and for dipping.
- Taste and Adjust: Before serving, always taste your mojo sauce and adjust seasonings as needed. You might want a pinch more salt, pepper, or even a tiny squeeze of lime juice if you desire more tang.
Variations and Customizations for Your Mojo Pork Chops
While this recipe is fantastic as written, feel free to experiment and tailor it to your personal taste:
- Add Garlic: For a more traditional mojo flavor, mince 2-3 cloves of garlic and add them to the pan with the cumin and oregano when blooming the spices. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.
- A Touch of Heat: If you enjoy a little spice, add a pinch of red pepper flakes to the sauce along with the other spices, or a dash of your favorite hot sauce at the end.
- Herb Boost: Fresh cilantro or flat-leaf parsley can be added to the sauce during the last minute of cooking, or sprinkled generously as a garnish for extra freshness and herbal notes.
- Lime Zest/Juice: Incorporate some fresh lime zest into the sauce for an even brighter citrus punch, or a squeeze of lime juice at the very end to cut through the richness.
- Honey or Brown Sugar: If your oranges aren’t very sweet, or you prefer a slightly sweeter sauce, a teaspoon of honey or brown sugar can be added during the sauce reduction stage.
- Other Proteins: This incredible mojo sauce isn’t just for pork! It tastes delicious on pan-seared chicken thighs or breasts, grilled steak, flaky white fish, or even roasted vegetables.
If you tried these Mojo Pork Chops or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the comments below. Thank you!
Mojo Pork Chops
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 large skillet
- 1 Citrus Juicer
- 1 meat thermometer
Ingredients
Pork Chops
- 4 thick bone-in pork chops (3/4 inch)
- 2 Tbsp olive oil
- salt and pepper
- chopped parsley for garnish (optional)
Mojo sauce
- 1 Tbsp olive oil
- 1 tsp ground cumin
- 1 tsp ground oregano
- 1 1/2 cups fresh squeezed orange juice (juice of 3-4 oranges, depending on size)
- 1 Tbsp coconut aminos or soy sauce (gluten-free soy sauce to make this g-f or coconut aminos if want to make this whole30-compliant or paelo)
Instructions
- Heat 2 Tbsp olive oil in large skillet – get it hot.
- Meanwhile, pat pork chops dry and generously salt and pepper both sides
- When oil is hot and glossy (but not smoking), place salt and peppered pork chops into the skillet
- Cook on both sides for 6 minutes (adjust if your chops are thinner or thicker); cook until 140-145 degrees F
- When done, pull out of pan and rest on a large plate or cookie sheet and cover with aluminum foil
- In the same pan, make the sauce. Let the pan cool a bit, then cook the oil, cumin and oregano together for 30-60 seconds (no more).
- Add the fresh juice and soy sauce; cook until reduced by half (about 3-4 minutes)
- Plate the chops and pour the mojo sauce on top plus leave some for dipping. Garnish with fresh chopped parsley (optional)