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
Method
Make the Mojo de Ajo
- Preheat oven to 350°F.
- In an oven-safe skillet, add olive oil and garlic, making sure garlic is submerged. Roast for 45 minutes until soft and golden.
- Stir in lime juice and orange juice, return to oven for 15 minutes until slightly thickened.
- Let cool slightly, then smash garlic into a rough paste. Stir in oregano and red pepper flakes. Season with salt.
Marinate the Pork
- 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
- Mix black pepper, kosher salt, cumin, garlic powder, onion powder, and oregano in a bowl.
- Remove pork chops from marinade, pat dry, and season generously with spice mix.
- Heat avocado oil in a cast iron over high heat. Sear pork chops until browned on both sides.
- Transfer pan to oven and roast until internal temp reaches 145°F. Let rest on a rack.
Make the Sauce
- In the same pan, sauté onion for 2 minutes. Add garlic and cook until golden.
- Pour in remaining mojo and white wine. Simmer until reduced by half and slightly thickened.
Finish
- Plate pork chops, spoon sauce over the top, and finish with chopped parsley.