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
- 1.5 lb pork shoulder steaks or thin-cut pork chops
- 1 whole orange (juiced)
- 1 whole lime (juiced)
- 4 cloves garlic cloves, minced
- 3 tbsp olive oil
- ½ tsp cumin
- 1.5 lb waxy potatoes, diced & boiled until tender
- 3 whole Roma tomatoes, diced
- ¼ cup fresh cilantro or parsley, chopped
Instructions
- 1
Boil diced potatoes in salted water until tender, about 12 minutes. Drain and set aside.
- 2
While potatoes cook, mix orange juice, lime juice, minced garlic, 2 tbsp olive oil, cumin, salt, and pepper in a bowl.
- 3
Pat pork dry. Season both sides with salt and pepper.
- 4
Heat 1 tbsp olive oil in a large skillet over medium-high until shimmering.
- 5
Sear pork 3 minutes per side without moving until edges brown. Transfer to a plate.
- 6
Pour mojo sauce into the skillet, scrape up browned bits, and return pork to coat. Cook 1 minute.
- 7
Toss warm potatoes with diced tomato, cilantro, salt, and pepper for a quick salad.
- 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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