Nickel Allergy 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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- 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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