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

Bring the vibrant flavors of Cuba to your dinner table with these perfectly seared pork chops, finished with a zesty pineapple mojo sauce. The sauce gets its irresistible tang from pineapple juice and a blend of Cuban spices, creating a sweet-savory glaze that coats every bite.

On the side, a bright and crunchy salad of cucumber, pineapple and red onion tossed with lime and cilantro adds a refreshing contrast. Fluffy cilantro rice rounds out the meal, soaking up all the delicious mojo sauce. It’s a complete, satisfying dinner that feels like a tropical getaway.

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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

20 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. Wash and dry all produce. Drain the pineapple over a small bowl and reserve the juice. Trim and dice the cucumber into ¼-inch pieces. Halve and peel the onion; dice one-quarter of the onion into ¼-inch pieces and thinly slice another one-quarter. Roughly chop the cilantro. Quarter the lime.
2. 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 the rice is tender, 15-20 minutes. Keep covered off 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 large 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. 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 (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, stirring, 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 the juice from one lime wedge (two wedges for 4). Season with salt and pepper. If needed, add a splash more water to reach a saucy consistency.
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 a different type of rice?

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

What can I use instead of Cuban Spice Blend?

You can make your own blend with equal parts ground cumin, oregano and a pinch of cinnamon and allspice. Or use a store-bought adobo seasoning.

Can I make this dish ahead of time?

The salad and rice can be prepared in advance and refrigerated. Cook the pork and sauce just before serving for the best texture.