Cuban Mojo Pork Chops with Black Beans and Rice

Mojo sauce is the soul of Cuban cooking-a bright, tangy blend of citrus, garlic and herbs that instantly lifts any dish. Here, it transforms simple pork chops into a restaurant-worthy meal, while bell peppers and onions add color and texture.

On the side, fluffy basmati rice gets a boost from black beans, fresh cilantro and a hint of lime zest. Together, they create a balanced, satisfying plate that’s as nourishing as it is delicious. Ready in under 40 minutes, this recipe brings a taste of the Caribbean to your weeknight table.

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Ingredients

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.25 ounce OreganoView ingredient guideLike ingredientDislike ingredient

12 ounce Pork ChopsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 ounce Apricot JamView ingredient guideLike ingredientDislike ingredient

6.7 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring 1 cup water and a pinch of salt to a boil in a medium pot. Add rice, cover, reduce heat to low and simmer until tender, about 15 minutes.
2. While rice cooks, wash and dry all produce. Finely chop cilantro. Mince or grate garlic. Core, seed and thinly slice bell pepper. Halve, peel and thinly slice red onion. Thinly slice scallions, keeping white and green parts separate. Zest lime, then halve. Halve orange. Pick and chop oregano leaves until you have 1 tablespoon.
3. Heat a drizzle of oil in a large skillet over medium-high heat. Pat pork chops dry with paper towels and season generously with salt and pepper. Cook until golden and cooked through, 4-6 minutes per side. Transfer to a plate and let rest at least 5 minutes.
4. Reduce heat to medium and add 1 tablespoon oil to the same skillet. Add onion, bell pepper and scallion whites. Cook, stirring, until softened, about 5 minutes. Add garlic and chopped oregano; cook until fragrant, about 30 seconds.
5. Squeeze orange juice into the skillet. Add chicken stock concentrates, ¼ cup water and apricot jam. Simmer until slightly thickened, 2-3 minutes. Stir in a squeeze of lime juice. Season with salt and pepper. Remove from heat.
6. When rice is done, fluff with a fork and stir in drained black beans, lime zest and cilantro. Season with salt, pepper and additional lime juice to taste. Slice pork against the grain. Divide rice and beans among plates, top with pork and spoon mojo sauce (including bell peppers) over everything. Garnish with scallion greens.

Recipe Tips

FAQ

Can I use bone-in pork chops?

Yes, bone-in chops work well. Adjust cooking time as needed; they may take a minute or two longer per side.

What can I substitute for apricot jam?

You can use orange marmalade or a teaspoon of honey mixed with a splash of orange juice.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Just double-check your stock concentrate label to be sure.