Cuban Pork Chops with Mojo

Ingredients

• Orange juice

  1 ¼ cup or 311g

• Lime juice

  Raw

  ¾ cup or 182g

• Vinegar

  Cider

  ¼ cup or 60g

• Pork loin, center loin (chops)

  Fresh, bone-in, separable lean only, raw

  16 oz or 454g

• Pepper

  Spices, black

  1 tbsp or 6g

• Salt

  Table

  2 tsp or 12g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Garlic powder

  Spices

  1 tbsp or 10g

• Onion powder

  Spices

  1 tbsp or 7g

• Oregano

  Spices, dried

  1 tbsp, leaves or 3g

• Avocado oil

  3 tbsp or 42g

• Onions

  Raw

  ¼ cup, chopped or 40g

• Garlic

  Raw

  2 cloves, minced or 6g

• White wine

  Alcoholic beverage, table

  2 fl oz or 59g

• Watercress

  Raw

  1 cup, chopped or 34g

• Tomatoes

  Orange, raw

  1 tomato or 111g

Directions

1. In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
2. In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
3. Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
4. Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
5. Garnish with watercress, & tomatoes.
6. (source: https://www.foodnetwork.com/recipes/guy-fieri/cuban-pork-chops-with-mojo-recipe-1947717)

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