Pan Seared Pork Chops with Mojo Sauce

Have you ever made a sauce that you could just drink buckets of? That’s how much I love THIS mojo sauce. It’s relatively fast and easy to make. And it tastes WAY better than anything out of a bottle! These pan seared pork chops with mojo sauce are my favorite. Seriously. I was so happy I made enough for leftovers … and that no one was around the next day to watch me inhale my lunch (or make me share). The sauce also tastes delicious on chicken, beef, fish, veggies or, if you prefer, straight up. 😉

I used a thick bone-in pork loin chop (a little over 3/4 inches) for this recipe. If you use a thinner or boneless chop, adjust your cooking time. I was scared for many years to cook pork chops — afraid of under-cooking them and equally afraid of over-cooking them and ending up with tough, dry chops. I’m glad I’ve gotten past that! You can’t go wrong if you use a meat thermometer and cook your pork chops to about 140-145 degrees F.

The mojo sauce calls for fresh squeezed orange juice. If you have pork chops and all the other ingredients at the ready but no oranges in the house, you can substitute the fresh squeezed orange juice for bottled OJ. It will still be good … just not AS good as the fresh juice. If, however, you’re going to shop for this recipe, pick up about 4 oranges (or 2 if you’re cutting the recipe in half). And if you may be baking or making something that calls for orange zest anytime soon or even in the future, zest the orange first, put it in a freezer bag and throw it in the freezer (waste not want not is one of my mottos …. I also love citrus zest).

Another great thing about this pan seared pork chops with mojo sauce recipe? It uses just one-skillet for the meat and the sauce. You can use any skillet, but if you have a cast iron skillet, I recommend using it to make this dish.

And now, on with the recipe! If you’re on Pinterest, feel free to save/pin it! 🙂 And if you have questions or you make this recipe and want to share, leave a comment below or tag me in your social media post. 🙂

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Pork Tenderloin with Mojo Sauce

These pan seared pork chops with mojo sauce are fast and simple to make with a huge reward in terms of taste! This is my favorite recipe for thick pork chops.

Course

Main Dish

Cuisine

Dairy-Free, Gluten-Free, Paleo

Servings

people

Ingredients

Pork Chops

• 4 thick bone-in pork chops (3/4 inch)
• 2 Tbsp olive oil
• salt and pepper
• chopped parsley for garnish (optional)

Mojo sauce

• 1 Tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground oregano
• 1 1/2 cups fresh squeezed orange juice (juice of 3-4 oranges, depending on size)
• 1 Tbsp coconut aminos or soy sauce (gluten-free soy sauce to make this g-f or coconut aminos for whole30 or paelo)t paleo)

Course Main Dish Cuisine Dairy-Free, Gluten-Free, Paleo Servings people Ingredients Pork Chops 4 thick bone-in pork chops (3/4 inch) 2 Tbsp olive oil salt and pepper chopped parsley for garnish (optional) Mojo sauce 1 Tbsp olive oil 1 tsp ground cumin 1 tsp ground oregano 1 1/2 cups fresh squeezed orange juice (juice of 3-4 oranges, depending on size) 1 Tbsp coconut aminos or soy sauce (gluten-free soy sauce to make this g-f or coconut aminos for whole30 or paelo)t paleo)

Instructions

1. Heat 2 Tbsp olive oil in large skillet - get it hot.
2. Meanwhile, pat pork chops dry and generously salt and pepper both sides
3. When oil is hot and glossy (but not smoking), place salt and peppered pork chops into the skillet
4. Cook on both sides for 6 minutes (adjust if your chops are thinner or thicker); cook until 140-145 degrees F
5. When done, pull out of pan and rest on a large plate or cookie sheet and cover with aluminum foil
6. In the same pan, make the sauce. Let the pan cool a bit, then cook the oil, cumin and oregano together for 1 minute (no more).
7. Add the fresh juice and soy sauce; cook until reduced by half (about 3-4 minutes)
8. Plate the chops and pour the mojo sauce on top plus leave some for dipping. Garnish with fresh chopped parsley (optional)

Recipe Notes

© Kitchen Gone Rogue. www.kitchengonerogue.com