Season 02 - Dinner / S02D03
Mojo Pork Chops with Plantains
Story
The scent of citrus and garlic fills the kitchen as Don Luis carefully marinates thick pork chops in a tangy mojo sauce. “Patience is key,” he says, letting the flavors soak into the meat. The sizzle of the chops hitting the hot pan is music to the ears, and as they develop a golden crust, he turns to the plantains, slicing them just right for frying. Sweet and savory, bold and balanced,” he grins, plating everything up. One bite, and it’s a flavor explosion of Caribbean sunshine. ☀️🔥 Prep & Cook Time
Don Luis tips
- Mojo is the soul: smashed garlic + sour orange juice (or orange + lime) + cumin + oregano + olive oil. Marinate the chops at least 1 hour.
- Thick pork chops (1.5 cm or more) — thin ones dry out in seconds.
- Sear hot first, then drop to medium to finish — golden crust, juicy center.
- Fried sweet plantains on the side. The plantain sweetness + mojo acidity = perfect Cuban-Puerto Rican balance.
Ingredients
- For the Mojo Marinade:
- 0.25 cup fresh orange juice 🍊
- 0.25 cup fresh lime juice 🍋
- 3 cloves garlic, minced 🧄
- 1 teaspoon dried oregano 🌿
- 1 teaspoon ground cumin ✨
- 0.5 teaspoon smoked paprika 🌶️
- 1 teaspoon salt 🧂
- 0.5 teaspoon black pepper ⚫
- 2 tablespoons olive oil 🫒
- For the Pork Chops:
- 4 bone-in pork chops 🥩
- 1 tablespoon olive oil 🫒
- 1 teaspoon salt 🧂
- 0.5 teaspoon black pepper ⚫
- For the Fried Plantains:
- 2 ripe plantains, sliced diagonally 🍌
- 0.5 cup vegetable oil (for frying) 🛢️
- Pinch of salt 🧂
Instructions
- 11️⃣ Marinate the Pork Chops 🥩
- 2In a bowl, whisk together all mojo marinade ingredients.
- 3Place pork chops in a dish, pour the marinade over them, and let them sit for at least 30 minutes (*overnight for deeper flavor*).
- 42️⃣ Cook the Pork Chops 🔥
- 5Heat 1 tablespoon olive oil in a skillet over medium-high heat.
- 6Remove the pork chops from the marinade and pat them dry to ensure a perfect sear.
- 7Cook for 4-5 minutes per side until golden brown and cooked through (*internal temp: 145°F / 63°C*).
- 8Let them rest for 5 minutes before serving.
- 93️⃣ Fry the Plantains 🍌
- 10In a separate skillet, heat vegetable oil over medium heat.
- 11Fry the plantain slices for 2 minutes per side until golden brown.
- 12Drain on paper towels and sprinkle with salt while hot.
- 134️⃣ Serve & Enjoy! 🍽️
- 14Plate the mojo pork chops with the fried plantains on the side.
- 15Garnish with fresh cilantro and lime wedges for an extra burst of flavor! 🌿🍋
Frequently asked questions
- Sour orange — is it required?
- Traditional, yes. Sub: 2 parts regular orange juice + 1 part lime + 1 part white vinegar. Similar acidity, flavor 90% there.
- Bone-in or boneless?
- Bone-in for flavor (bone adds depth). Boneless is easier to eat. Your call — the mojo compensates either way.
- How long to marinate?
- Minimum 1 hour, ideally 4-6 hours, maximum 24 hours (longer and the acid 'cooks' the meat). In the fridge, not on the counter.
- What do I do with leftover mojo?
- Reduce on low heat 5 min and serve as a sauce. Or save for chicken, fish, or roasted vegetables.
About the narrator
Don Luis · A character for three generations
Don Luis is the brand character and narrator for this catalog: a warm voice for Puerto Rican family recipes tested by the real creator behind the brand. The project carries three generations of flavor and writes each recipe step by step so any kid can follow it.
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