Low Sodium Cuban Mojo Pork Chops

Total time2 hr 40 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the mojo marinade

4 bone-in pork chops (about 1 inch thick, 8–10 oz each)
½ cup fresh orange juice (from about 2 oranges)
Simply Orange Pulp Free 100% Pure Squeezed Orange Juice Tropicana Pure Premium Original No Pulp Orange Juice - 52 fl oz Florida's Natural Orange Juice Some Pulp Chilled - 52 Fl. Oz.Tropicana Pure Premium Some Pulp Homestyle 100% Orange Juice Florida's Natural Orange Juice No Pulp Chilled - 52 Fl. Oz.
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¼ cup fresh lime juice (from about 3 limes)
6 cloves garlic, finely minced
¼ cup fresh cilantro, roughly chopped
2 tbsp fresh oregano leaves, roughly chopped
1 tsp ground ginger
1 tsp ground turmeric
1 tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp olive oil, divided

For serving

1 tbsp fresh lime juice, for serving (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
In a small bowl, whisk together the orange juice, lime juice, minced garlic, cilantro, oregano, ground ginger, turmeric, salt, and 2 tablespoons of the olive oil until combined.
2
Place the pork chops in a large zip-top bag or shallow baking dish. Pour all but 3 tablespoons of the marinade over the chops, turning to coat. Reserve the remaining 3 tablespoons of marinade in the small bowl, cover, and refrigerate separately — this will be used as a finishing sauce. Seal the bag (or cover the dish) and refrigerate for at least 2 hours and up to 8 hours.

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