Cuban-Style Pork Chops with Pineapple Mojo Sauce and Cilantro Rice

Bring the vibrant flavors of the Caribbean to your dinner table with these Cuban-style pork chops. A quick pan sauce made with pineapple juice, Cuban spices and a touch of butter creates a rich, tangy mojo that perfectly complements the seared pork. The meal is rounded out with fluffy cilantro rice and a crisp, refreshing salad of cucumber, pineapple and lime.

This recipe is all about bold, bright flavors and easy techniques. The pork chops cook in minutes, while the rice simmers and the salad comes together with a simple toss. It’s a complete, satisfying dinner that feels special but is simple enough for a weeknight.

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Ingredients

0.5 unit OnionView ingredient guideLike ingredientDislike ingredient

0.75 cup White RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cuban Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

4 ounce PineappleView ingredient guideLike ingredientDislike ingredient

10 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prep the ingredients: Drain the pineapple over a small bowl, reserving the juice. Dice the cucumber into ¼-inch pieces. Halve and peel the onion; dice one quarter (half for 4 servings) into ¼-inch pieces and thinly slice another quarter (remaining for 4). Roughly chop the cilantro. Quarter the lime.
2. Cook the rice: In a small pot, combine the rice, 1¼ cups water (2¼ cups for 4 servings) and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
3. Make the salad: In a medium bowl, combine the drained pineapple, diced cucumber, diced onion, half the cilantro, half the garlic powder, 1 tablespoon olive oil, ½ teaspoon sugar and juice from half the lime (for 4 servings: 2 tablespoons olive oil, 1 teaspoon sugar). Season with salt and pepper. Refrigerate until serving.
4. Cook the pork: Pat the pork chops dry with paper towels. Season all over with half the Cuban Spice Blend, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add the pork and cook until browned and cooked through, 4-6 minutes per side (reduce heat if browning too quickly). Transfer to a cutting board to rest. Wipe out the pan.
5. Make the mojo sauce: Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and cook, stirring, until softened, 2-4 minutes. Add the reserved pineapple juice, remaining Cuban Spice Blend, remaining garlic powder and 1 teaspoon sugar (2 teaspoons for 4 servings). Cook, stirring, until the liquid reduces, 1-2 minutes. Add ¼ cup water (½ cup for 4 servings) and cook until the sauce thickens, 1-2 minutes. Remove from heat and stir in 2 tablespoons butter (4 tablespoons for 4 servings) until melted. Squeeze in juice from one lime wedge (two wedges for 4). Season with salt and pepper. If needed, add a splash of water to reach desired consistency.
6. Assemble and serve: Slice the pork crosswise. Fluff the rice with a fork and stir in the remaining cilantro. Divide the rice, pork and salad among shallow bowls. Drizzle the pork and rice with the mojo sauce.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute white rice with jasmine or basmati rice. Adjust the water and cooking time according to package instructions.

What can I use instead of Cuban Spice Blend?

You can make your own blend with equal parts ground cumin, oregano and garlic powder, plus a pinch of smoked paprika and black pepper.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat the pork and rice gently and enjoy the salad cold.