AIP Friendly Cuban Mojo Pork Chops
Bright citrus, fragrant garlic, and earthy fresh herbs come together in a marinade that does serious heavy lifting here, infusing thick bone-in pork chops with bold, tangy flavor before they ever hit the pan. The combination of fresh orange juice, lime juice, cilantro, and oregano gives this dish its unmistakable Cuban soul, while ground turmeric and ginger add warmth and anti-inflammatory depth that fits beautifully within an autoimmune protocol approach. What makes this recipe especially smart is the reserved marinade trick — a portion is set aside before the raw meat ever touches it, then boiled into a safe, glossy finishing sauce that gets spooned right over the chops at the end. The sear-then-roast method builds a gorgeous golden crust without any nightshade-based spice blends, seed oils, or grain-based coatings that can make restaurant versions off-limits. Everything on the ingredient list is clean and whole, so there's no label-reading anxiety or ingredient swaps required. This makes four generous servings, which means leftovers are absolutely on the table — and the mojo sauce only gets better as it soaks in overnight.
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Learn more →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)
- 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
- 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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