Pork Chop with Mojo de Ajo

A juicy, bone-in pork chop marinated in a citrusy garlic mojo, then pan-seared and roasted for that perfect crust. Finished with a silky, garlicky reduction that begs to be spooned over everything.

Why You'll Love Pork Chop with Mojo de Ajo

This isn't your average pork chop. The mojo de ajo infuses it with deep, tangy flavor, while the pan sear locks in the juices. Use a meat thermometer and it's foolproof every time.

Tips and Tricks

• Use a thermometer-145°F is your magic number.
• Rest the meat at least 5 minutes after cooking to keep it juicy.

Variations

• Swap pork for bone-in chicken thighs, adjusting cook time as needed.
• Add a splash of tequila or mezcal to the pan sauce for extra depth.

Substitutions

• No orange juice? Sub with pineapple juice or a splash of apple cider.
• If you're low on garlic, cut the mojo recipe in half.

Best served with

• Warm tortillas
• Roasted sweet potatoes or rice
• A crisp lager or mezcal cocktail

How to Store Leftovers

• Store pork and sauce separately in airtight containers. Refrigerate up to 3 days. Reheat gently to keep from drying out.

Common Questions

Pork Chop with Mojo de Ajo

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A juicy, bone-in pork chop marinated in a citrusy garlic mojo, then pan-seared and roasted for that perfect crust. Finished with a silky, garlicky reduction that begs to be spooned over everything.

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Prep Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course: Dinner, Main Course, Meat

Cuisine: Californian, Latin

Calories: 2100

Ingredients Equipment Method Nutrition

Ingredients

  

For the Mojo de Ajo

• ½ cup Extra-Virgin Olive Oil
• 30 cloves Garlic peeled
• ½ cup + 2 tablespoon Lime Juice
• ½ cup Orange Juice
• 1 teaspoon Oregano dried
• ½ teaspoon Crushed Red Pepper Flakes
• Kosher Salt to taste

For the Pork Chops

• 2 Pork Chops bone-in
• ¾ tablespoon Black Pepper freshly ground
• 2 tablespoon Kosher Salt
• 1½ teaspoon Cumin ground
• 1½ tablespoon Garlic Powder
• 1 tablespoon Onion Powder
• 1 tablespoon Oregano dried
• 3 tablespoon Avocado Oil
• ¼ cup Onion chopped
• 2 cloves Garlic finely chopped
• ¼ cup White Wine
• 1 tablespoon Parsley finely chopped

Equipment

• Cast iron skillet
• Meat Thermometer
• Blender or fork (for mojo)
• Oven

Method

 

Make the Mojo de Ajo

1. Preheat oven to 350°F.
2. In an oven-safe skillet, add olive oil and garlic, making sure garlic is submerged. Roast for 45 minutes until soft and golden.
3. Stir in lime juice and orange juice, return to oven for 15 minutes until slightly thickened.
4. Let cool slightly, then smash garlic into a rough paste. Stir in oregano and red pepper flakes. Season with salt.

Marinate the Pork

1. Add ¾ cup of the mojo to a sealable bag with pork chops. Marinate in the fridge for 1 to 24 hours.

Cook the Pork

1. Mix black pepper, kosher salt, cumin, garlic powder, onion powder, and oregano in a bowl.
2. Remove pork chops from marinade, pat dry, and season generously with spice mix.
3. Heat avocado oil in a cast iron over high heat. Sear pork chops until browned on both sides.
4. Transfer pan to oven and roast until internal temp reaches 145°F. Let rest on a rack.

Make the Sauce

1. In the same pan, sauté onion for 2 minutes. Add garlic and cook until golden.
2. Pour in remaining mojo and white wine. Simmer until reduced by half and slightly thickened.

Finish

1. Plate pork chops, spoon sauce over the top, and finish with chopped parsley.

Nutrition

Calories: 2100kcalCarbohydrates: 71gProtein: 69gFat: 171gSaturated Fat: 27gPolyunsaturated Fat: 20gMonounsaturated Fat: 117gTrans Fat: 0.2gCholesterol: 180mgSodium: 19360mgPotassium: 2115mgFiber: 9gSugar: 15gVitamin A: 762IUVitamin C: 102mgCalcium: 415mgIron: 10mg

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