Eosinophilic Esophagitis Friendly Cuban Mojo Pork Chops
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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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