Cuban-Style Pork Chops with Citrus Mojo and Cilantro-Lime Rice

This Cuban-inspired dish brings together juicy pork chops and a bright, herbaceous mojo sauce made with fresh orange, garlic and oregano. Served over a bed of cilantro and lime-spiked black beans and rice, every bite is a burst of flavor.

The mojo sauce-a classic Latin American marinade and condiment-gets a quick stovetop preparation, while the rice and beans cook simultaneously for an effortless weeknight meal. Perfect for anyone who loves bold, citrusy flavors.

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Ingredients

2 unit Pork ChopsView ingredient guideLike ingredientDislike ingredient

1 can Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 sprig OreganoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 tablespoon Orange JamView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 bunch CilantroView ingredient guideLike ingredientDislike ingredient

2 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. In a medium pot, bring 1 cup water and a pinch of salt to a boil. Add the basmati rice, cover, reduce heat to low and simmer for 15 minutes.
2. Meanwhile, drain and rinse the black beans. Core, seed and finely dice the green bell pepper. Halve, peel and thinly slice the red onion. Thinly slice the scallions, separating white and green parts. Zest the lime, then halve it. Halve the orange.
3. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Season pork chops with salt and pepper. Cook for 3-4 minutes per side until golden brown. Transfer to a baking sheet and bake for 6-8 minutes until just barely pink in the center. Remove and let rest 5 minutes.
4. While the pork finishes, finely chop the cilantro. Mince or grate the garlic. Pick the oregano leaves and coarsely chop.
5. Make the mojo sauce: Heat 1 tablespoon oil in the same pan over medium heat. Add the red onion and scallion whites; cook, stirring, for 5 minutes until softened. Add garlic and oregano; cook 30 seconds until fragrant. Squeeze the orange juice into the pan. Add the stock concentrate, 1/4 cup water and orange jam. Reduce heat and simmer 2-3 minutes until thickened. Season with salt and pepper. Set aside.
6. When the rice is done, fluff it and stir in the black beans, lime zest, cilantro and diced bell pepper. Season with salt and pepper. Squeeze lime juice over the mixture and toss.
7. Slice the rested pork chops against the grain. Serve over the cilantro-lime rice and beans. Spoon the orange mojo sauce on top and garnish with scallion greens.

Recipe Tips

FAQ

Can I use chicken instead of pork?

Yes, boneless chicken breasts or thighs work well. Adjust cooking time to ensure chicken reaches 165°F internally.

What can I substitute for veggie stock concentrate?

Use 1/4 cup vegetable broth or 1 teaspoon bouillon paste mixed with 1/4 cup water.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Double-check labels on stock concentrate and orange jam to be sure.