Low Fiber Cuban Mojo Pork Chops
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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)
Ingredient noteLow Residue diets limit fruit juices with pulp, but even juice with some pulp holds far less fiber than whole fruit, and the orange juice comes to a modest amount per serving, so it is likely Low Residue. If you prefer to always avoid orange juice, please tap it and change its rating to Red.
- ¼ cup fresh lime juice (from about 3 limes)
Ingredient noteLow Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lime juice is used here, so it is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 6 cloves garlic, finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh oregano leaves, roughly chopped
- 1 tsp ground ginger
Ingredient noteLow residue diets limit seeds and coarse spices. Only a trace of ground ground ginger is likely Low Residue. If you prefer to always avoid ground ginger, please tap it and change its rating to Red.
- 1 tsp ground turmeric
- 1 tsp fine sea salt
- 3 tbsp olive oil, divided
For serving
- 1 tbsp fresh lime juice, for serving (optional)Ingredient note
Low Residue diets limit fruit juices with pulp, but juice carries only a trace of the fruit's fiber, and just a small amount of lime juice is used here, so it is likely Low Residue. If you prefer to always avoid lime juice, please tap it and change its rating to Red.
- 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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