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

Transport your taste buds to the Caribbean with this vibrant dish featuring seared pork chops and a tangy pineapple mojo sauce. The sauce gets its signature zing from garlic, citrus and Cuban spices, while sweet pineapple juice adds a tropical twist. Paired with a cool cucumber-pineapple salad and fluffy cilantro rice, this meal is a refreshing and satisfying weeknight dinner.

Ready in just 30 minutes, this recipe is perfect for busy evenings when you crave something special without the fuss. The combination of juicy pork, bright flavors and aromatic rice will have everyone asking for seconds.

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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

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

Instructions

1. Wash and dry all produce. Drain the pineapple over a small bowl, reserving the juice. Trim and dice the cucumber into ¼-inch pieces. Halve and peel the onion; dice one-quarter of it into ¼-inch pieces and thinly slice another quarter. Roughly chop the cilantro. Quarter the lime.
2. In a small pot, combine the rice, 1¼ cups water and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until the rice is tender, 15-20 minutes. Keep covered off the heat until ready to serve.
3. While the rice cooks, in a medium bowl, combine the drained pineapple, cucumber, diced onion, half the cilantro, half the garlic powder, 1 tablespoon olive oil, ½ teaspoon sugar and the juice from half the lime. Season with salt and pepper. Refrigerate until ready to serve.
4. Pat the pork chops dry with paper towels and season all over with half the Cuban Spice Blend, salt and pepper. Heat a drizzle of cooking 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 the heat if browning too quickly. Transfer the pork to a cutting board to rest. Wipe out the pan.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add the sliced onion and cook, stirring occasionally, until softened, 2-4 minutes. Add the reserved pineapple juice, remaining Cuban Spice Blend, remaining garlic powder and 1 teaspoon sugar. Cook, stirring, until the liquid reduces, 1-2 minutes. Add ¼ cup water and cook, stirring, until the sauce thickens, 1-2 minutes. Remove from heat and stir in 2 tablespoons butter until melted. Add the juice from one lime wedge. Season with salt and pepper. If the sauce is too thick, add a splash of water.
6. Slice the pork crosswise. Fluff the rice with a fork and stir in the remaining cilantro. Divide the rice, pork and salad between shallow bowls. Drizzle the pork and rice with the mojo sauce. Serve immediately.

Recipe Tips

FAQ

Can I use boneless pork chops?

Yes, boneless pork chops work well. Adjust cooking time as needed; they may cook slightly faster.

What can I substitute for Cuban Spice Blend?

You can make your own by combining cumin, oregano, garlic powder and a pinch of cayenne.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.