Flavorful & Quick Pan-Seared Mojo Pork Chops: Your 30-Minute Weeknight Dinner Solution
Are you searching for an incredibly delicious, unique, and easy dinner recipe that can be on your table in under 30 minutes? Look no further! These pan-seared Mojo Pork Chops are an absolute game-changer. Featuring a vibrant, tangy, and savory homemade mojo sauce, this recipe offers a delightful twist on the traditional Cuban classic. Made with simple, fresh ingredients like bright oranges, aromatic oregano, and earthy cumin, this dish promises a gourmet experience without any fuss. Perfect for busy weeknights or when you simply crave a burst of refreshing flavors, these pork chops are sure to become a new family favorite.
Why You Will Absolutely Adore These Mojo Pork Chops
These isn’t just another pork chop recipe; it’s an experience waiting to happen. Here’s why these Mojo Pork Chops will quickly earn a permanent spot in your recipe rotation:
- The Sauce is Beyond Divine! Seriously, imagine a sauce so flavorful, so perfectly balanced, that you’d want to savor every last drop. That’s exactly what this easy homemade mojo sauce delivers. Crafted with fresh orange juice and a thoughtful blend of spices, it’s bursting with bright, tangy, and savory notes that elevate every bite of the succulent pork. Forget bland, bottled sauces; this fresh rendition is truly next-level and infinitely more delicious. Its vibrant character is the heart and soul of this dish, making it irresistibly good.
- Lightning Fast and Effortlessly Easy! Life is busy, and your dinner shouldn’t add to the chaos. This recipe is designed for maximum flavor with minimal effort, coming together in less than 30 minutes from start to finish. It’s the ideal solution for hectic weeknights when you need a wholesome, impressive meal without spending hours in the kitchen. Quick searing and a rapid sauce reduction mean you can enjoy a gourmet-quality dinner on even your busiest days.
- One Skillet Wonder for Easy Cleanup! Who doesn’t love a delicious meal that doesn’t leave a mountain of dishes? This pan-seared pork chop recipe utilizes just one skillet, making both cooking and cleanup an absolute breeze. I particularly love using my large cast iron skillet for this dish, as it provides an excellent sear and retains heat beautifully, contributing to perfectly cooked pork chops and an intensely flavorful sauce. More time savoring, less time scrubbing!
- Gourmet Taste with Stunning Presentation, Without the Fussy Work! Impress your family and friends with a dish that looks and tastes like it came from a high-end restaurant, but is surprisingly simple to prepare. The vibrant mojo sauce glistening over perfectly seared pork chops creates an inviting and appetizing presentation. Despite its elegant appearance and complex flavor profile, this recipe avoids any complicated techniques or hard-to-find ingredients, proving that extraordinary meals can indeed be unfussy and accessible to any home cook.
Essential Ingredients for Pan-Seared Pork Chops with Mojo Sauce
Crafting these incredible Mojo Pork Chops starts with a selection of fresh, high-quality ingredients. Here’s a detailed look at what you’ll need and some tips for each:
- Pork Chops: For this recipe, I highly recommend using thick-cut bone-in pork chops, 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 significantly reduce your cooking time 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. Cook them until they reach an internal temperature of 140-145 degrees F, then allow them to rest. During resting, the temperature will rise slightly to a safe and delicious 145-150 degrees F.
- Fresh Orange Juice: The star of our homemade mojo sauce is undoubtedly fresh-squeezed orange juice. You’ll need about 1 1/2 cups, which typically comes from 3-4 medium-sized oranges. While bottled orange juice can be used in a pinch, it simply doesn’t compare to the vibrant, naturally sweet-tart flavor of fresh juice. Freshly squeezed juice provides a brighter, more aromatic, and less artificial taste that is crucial for the authentic mojo experience.
- Olive Oil: You’ll need approximately 2 tablespoons for perfectly pan-searing the pork chops and an additional 1 tablespoon for building the rich flavor of the sauce.
- NOTE: After searing your pork chops, if there’s more than 1 tablespoon of rendered fat (pork drippings) remaining in the pan, you can strategically use these flavorful drippings instead of adding extra olive oil to the sauce. This adds an incredible depth of savory flavor to your mojo sauce.
- Soy Sauce or Coconut Aminos: This ingredient adds a crucial umami depth and a touch of saltiness that beautifully balances the citrus in the mojo sauce. If you don’t have specific dietary restrictions, regular soy sauce works wonderfully. For those needing a gluten-free option, simply swap in a high-quality gluten-free soy sauce. If you’re following a Whole30 or Paleo diet, coconut aminos are an excellent, compliant alternative that provides a similar savory profile with a slightly sweeter, milder flavor.
- Spices: A simple yet powerful trio of spices forms the aromatic backbone of our mojo sauce:
- Salt and Pepper: Essential for seasoning the pork chops generously, enhancing their natural flavor and creating a delicious crust.
- Ground Oregano: This herb brings a warm, earthy, slightly bitter note that is characteristic of traditional mojo flavors.
- Cumin: Adds a distinctive warm, nutty, and slightly pungent flavor that is quintessential to many Latin American and Caribbean dishes, including mojo.
For an extra layer of complexity, you might consider adding a pinch of garlic powder, although our simplified mojo recipe still shines brilliantly without it.
Step-by-Step Guide: How to Craft Irresistible Mojo Pork Chops
Creating these delightful Mojo Pork Chops is surprisingly straightforward, focusing on proper searing and sauce development for maximum flavor. Follow these detailed steps for a perfect meal. For even more precise measurements and a printable version, please refer to the comprehensive recipe card below.
STEP 1: Prepare and Sear the Pork Chops. Begin by heating 2 tablespoons of olive oil in a large, heavy-bottomed skillet (a cast iron skillet is ideal) over medium-high heat. Allow the oil to get hot and glossy, but not smoking. While the oil heats, pat your pork chops thoroughly dry with paper towels. This crucial step helps achieve a beautiful, crispy sear. Season both sides of the pork chops generously with salt and freshly ground black pepper. Once the oil is shimmering, carefully place the seasoned pork chops into the hot skillet, ensuring not to overcrowd the pan. Cook each side for approximately 6 minutes, or until a deep golden-brown crust forms and the internal temperature reaches 140-145 degrees F with a meat thermometer. Adjust cooking time if your chops are thinner or thicker.
STEP 2: Rest the Pork Chops. Once cooked to perfection, transfer the pan-seared pork chops to a large plate or a clean baking sheet. Tent them loosely with aluminum foil. Allowing the chops to rest for 5-10 minutes is vital; this process allows the juices to redistribute throughout the meat, resulting in incredibly tender and succulent pork chops. Do not skip this step!
STEP 3: Prepare the Fresh Orange Juice. While the pork chops are resting, juice your fresh oranges until you have approximately 1 1/2 cups of vibrant, fresh-squeezed juice. This fresh juice is the foundation of your delicious mojo sauce, so ensure it’s ready to go.
STEP 4: Build the Mojo Sauce. Using the very same skillet where you cooked the pork chops (do not clean it, as the fond — the caramelized bits at the bottom — is packed with flavor!), reduce the heat to medium-low. If necessary, drain any excessive pork fat, leaving about 1 tablespoon. Add 1 tablespoon of fresh olive oil (or use the pork drippings if plentiful) to the pan along with the ground cumin and ground oregano. Sauté the spices for about 30-60 seconds, stirring constantly, until they become fragrant. This gentle toasting “blooms” the spices, intensifying their aroma and flavor. Be careful not to burn them.
STEP 5: Reduce the Sauce to Perfection. Pour the fresh orange juice and the soy sauce (or coconut aminos) into the skillet with the bloomed spices. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon – this deglazes the pan and incorporates all those wonderful savory flavors into your sauce. Continue to simmer the sauce, stirring occasionally, for 3-4 minutes, or until it has reduced by about half and slightly thickened. This reduction concentrates the flavors, creating a rich and glossy sauce that clings beautifully to the pork chops. Taste the sauce and adjust seasoning if needed.
STEP 6: Serve and Savor! Once your mojo sauce is perfectly reduced, it’s time to assemble your dish. Plate the rested pork chops, and generously spoon the warm, aromatic mojo sauce over the top of each chop. Be sure to save some extra sauce in a small bowl for dipping, as it’s truly exquisite! For a touch of freshness and visual appeal, garnish as desired with freshly chopped parsley or orange zest. Serve immediately with your favorite side dishes and prepare to enjoy a truly unforgettable meal!
Frequently Asked Questions About Mojo Pork Chops
Can I make these with boneless pork chops?
Absolutely! Boneless pork chops work well for this recipe and often cook even faster. However, since they tend to be thinner and lack the bone to help retain moisture, they can dry out more easily. I recommend reducing your cooking time to approximately 3-4 minutes per side, depending on the exact thickness of your boneless chops. Always use a meat thermometer to cook them to 140-145°F and then let them rest to achieve ultimate juiciness.
Can I make mojo sauce with bottled orange juice instead of fresh juice?
Yes, you can certainly use bottled orange juice if fresh oranges are unavailable or if you’re short on time. However, be aware that the flavor won’t be quite as vibrant, bright, or complex as with fresh-squeezed juice. Bottled juices can sometimes have a slightly sweeter or more concentrated flavor profile that might affect the balance of the sauce. If you do use bottled, consider adding a fresh squeeze of lime juice at the end to introduce some of that missing zing and brightness.
What is mojo sauce made of?
Traditional Cuban mojo sauce is a lively, garlicky marinade often made with sour orange juice (or a mix of regular orange and lime juice), plenty of minced garlic, oregano, cumin, and olive oil. It’s typically used to marinate meats like pork or chicken, imparting a tangy, savory, and aromatic flavor. Our simplified pan-seared mojo sauce recipe captures the essence of these flavors using fresh regular orange juice, cumin, oregano, and olive oil. We also incorporate soy sauce (or coconut aminos) to add a layer of umami and saltiness that beautifully complements and balances the citrus notes, creating a uniquely delicious and quicker rendition of a classic.
What do you serve with mojo pork?
Mojo pork chops are incredibly versatile and pair wonderfully with a wide variety of side dishes. For a classic Latin-inspired meal, serve them alongside fluffy white or brown rice, or a savory black bean stew. If you’re looking for lighter options, roasted vegetables like asparagus, broccoli, or bell peppers are fantastic. Other excellent pairings include creamy dairy-free mashed potatoes, a refreshing and easy coleslaw, fried plantains (tostones or maduros), a vibrant corn salsa, or even a simple green salad. The bright flavors of the mojo sauce complement both rich and fresh sides beautifully.
Can I prepare Mojo Pork Chops ahead of time?
While these mojo pork chops are best enjoyed fresh off the skillet, you can do some prep work in advance. You can juice the oranges and mix the sauce ingredients (excluding the olive oil for searing) a day ahead and store it in an airtight container in the refrigerator. You can also pat the pork chops dry and season them with salt and pepper a few hours before cooking. This will cut down on your active cooking time significantly, making dinner even quicker!
How should I store leftover Mojo Pork Chops?
Leftover mojo pork chops should be stored in an airtight container in the refrigerator for up to 3-4 days. The sauce will continue to meld with the pork, making the leftovers just as delicious, if not more so! To reheat, gently warm them in a skillet over medium-low heat with a little extra sauce, or in the microwave until just heated through to avoid drying out the pork.
Can I use a different protein with this mojo sauce?
Absolutely! The fantastic thing about this homemade mojo sauce is its incredible versatility. It pairs beautifully with a range of proteins. Try it with pan-seared chicken breasts or thighs, grilled shrimp, baked or pan-fried fish (like cod or snapper), or even grilled halloumi cheese for a vegetarian option. The bright, tangy, and savory notes of the sauce truly elevate any main ingredient you choose. It also tastes delicious on 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. Your feedback is greatly appreciated! Thank you!
Mojo Pork Chops
Kelly Kirkendoll
Pin Recipe
Equipment
- 1 large skillet (preferably cast iron for best searing)
- 1 Citrus Juicer
- 1 meat thermometer
- Aluminum foil
Ingredients
Pork Chops
- 4 thick bone-in pork chops (3/4 inch)
- 2 Tbsp olive oil (for searing)
- salt and freshly ground black pepper (to taste)
- fresh chopped parsley (for garnish, optional)
Mojo sauce
- 1 Tbsp olive oil (or use pork drippings)
- 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 (use gluten-free soy sauce for GF, or coconut aminos for Whole30/Paleo)
Instructions
- In a large, heavy-bottomed skillet (such as cast iron), heat 2 tablespoons of olive oil over medium-high heat until hot and glossy, but not smoking.
- Meanwhile, pat your pork chops very dry with paper towels to ensure a good sear. Season generously on both sides with salt and freshly ground black pepper.
- Carefully place the seasoned pork chops into the hot skillet, ensuring not to overcrowd the pan (cook in batches if necessary).
- Sear on both sides for approximately 6 minutes per side for thick chops (adjust time if your chops are thinner or boneless). Cook until a beautiful golden-brown crust forms and the internal temperature reaches 140-145 degrees F with a meat thermometer.
- Once cooked, remove the pork chops from the pan and place them on a large plate or baking sheet. Tent loosely with aluminum foil and let them rest for 5-10 minutes. This is crucial for juicy pork!
- While the pork rests, make the sauce in the same pan. If there is more than 1 tablespoon of pork drippings, drain the excess. Reduce the heat to medium-low. Add 1 tablespoon of fresh olive oil (or use remaining pork drippings) along with the ground cumin and ground oregano. Sauté for 30-60 seconds until fragrant, stirring constantly.
- Pour in the fresh orange juice and soy sauce (or coconut aminos). Bring to a simmer, scraping up any browned bits from the bottom of the pan to deglaze. Continue to simmer, stirring occasionally, until the sauce has reduced by half and slightly thickened (about 3-4 minutes). Taste and adjust seasoning as needed.
- Plate the rested pork chops and generously spoon the warm mojo sauce over them. Keep some extra sauce available for dipping. Garnish with fresh chopped parsley or orange zest if desired, and serve immediately. Enjoy!