25-Min Mojo Pork with Crispy Edges
Pan-seared thin pork chops with a bright citrus-garlic mojo glaze, served with quick potato salad, tomato salsa, and greens. A weeknight Cuban dinner that tastes like a weekend project.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Boil diced potatoes in salted water until tender, about 12 minutes. Drain and set aside.
Step 2
While potatoes cook, mix orange juice, lime juice, minced garlic, 2 tbsp olive oil, cumin, salt, and pepper in a bowl.
Step 3
Pat pork dry. Season both sides with salt and pepper.
Step 4
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
Step 5
Sear pork 3 minutes per side without moving until edges brown. Transfer to a plate.
Step 6
Pour mojo sauce into the skillet, scrape up browned bits, and return pork to coat. Cook 1 minute.
Step 7
Toss warm potatoes with diced tomato, cilantro, salt, and pepper for a quick salad.
Step 8
Plate pork, drizzle with pan sauce, and serve alongside potato salad and greens.
Tools you’ll need
- large skillet (12-inch)
- pot (for boiling potatoes)
- mixing bowl
- knife & cutting board
- citrus juicer or your hands
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