Dinner Tonight: Grilled Pork Chops Marinated in Mojo

If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your recipe box, Dinner Tonight: Grilled Pork Chops Marinated in Mojo might be a recipe you should try. This recipe makes 2 servings with 630 calories, 36g of protein, and 50g of fat each. For $2.11 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 45 minutes. 39 people were impressed by this recipe. It will be a hit at your The Fourth Of July event. This recipe from Serious Eats requires bone-in pork chops, cumin, olive oil, and juice of lime. A couple people really liked this main course. Taking all factors into account, this recipe earns a spoonacular score of 81%, which is tremendous. If you like this recipe, take a look at these similar recipes: Dinner Tonight: Porcini-Rubbed Pork Chops, Dinner Tonight: Seared Pork Chops With Kimchi, and Dinner Tonight: Pork Chops With Cherry Sauce.

Servings: 2

 

Ingredients:

2 thick-cut pork chops, preferable bone-in, about 1 pound total

1/8 teaspoon cumin

5 cloves garlic

Juice of 2 limes

Juice of 1 juicing orange

5 tablespoons olive oil

Salt and pepper to taste

Equipment:

food processor

blender

whisk

bowl

grill pan

frying pan

Cooking instruction summary:

Procedures 1 In a small food processor or blender, puree the garlic, oregano, olive oil, lime juice, cumin, pinch of salt and pepper, and all but 1/4 cup of the orange juice. Adjust the seasoning if necessary, and reserve a couple tablespoons of the mojo sauce (for spreading on the chops post-cooking). 2 In a non-reactive bowl, whisk the mojo sauce with the remaining orange juice. Add the pork chops, cover with plastic, and marinate in the liquid for as long as you can bear, at least 20 minutes, even better, two hours. Turn occasionally. 3 Heat a cast iron skillet with a film of oil, or a grill pan, until very hot. Cook the chops to desired doneness, 5-7 minutes per side for medium. 4 Spoon reserved mojo over the chops and serve.

 

Step by step:


1. 1

2. In a small food processor or blender, puree the garlic, oregano, olive oil, lime juice, cumin, pinch of salt and pepper, and all but 1/4 cup of the orange juice. Adjust the seasoning if necessary, and reserve a couple tablespoons of the mojo sauce (for spreading on the chops post-cooking).

3. 2

4. In a non-reactive bowl, whisk the mojo sauce with the remaining orange juice.

5. Add the pork chops, cover with plastic, and marinate in the liquid for as long as you can bear, at least 20 minutes, even better, two hours. Turn occasionally.

6. 3

7. Heat a cast iron skillet with a film of oil, or a grill pan, until very hot. Cook the chops to desired doneness, 5-7 minutes per side for medium.

8. 4

9. Spoon reserved mojo over the chops and serve.


Nutrition Information:

Quickview
630k Calories
35g Protein
50g Total Fat
8g Carbs
21% Health Score
Limit These
Calories
630k
32%

Fat
50g
78%

  Saturated Fat
9g
62%

Carbohydrates
8g
3%

  Sugar
3g
3%

Cholesterol
116mg
39%

Sodium
290mg
13%

Get Enough Of These
Protein
35g
72%

Selenium
58µg
83%

Vitamin B6
1mg
65%

Vitamin B1
0.87mg
58%

Vitamin B3
11mg
57%

Phosphorus
375mg
38%

Vitamin E
5mg
35%

Vitamin C
26mg
32%

Zinc
3mg
21%

Vitamin K
21µg
20%

Potassium
709mg
20%

Vitamin B2
0.34mg
20%

Vitamin B12
0.9µg
15%

Vitamin B5
1mg
13%

Magnesium
50mg
13%

Iron
1mg
9%

Copper
0.15mg
8%

Manganese
0.15mg
8%

Vitamin D
0.85µg
6%

Calcium
54mg
5%

Folate
12µg
3%

Vitamin A
87IU
2%

Fiber
0.35g
1%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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