Best 3 Mojo Pork Chops With Plantains Recipes

Indulge in the tantalizing flavors of Cuban cuisine with our delightful Mojo Pork Chops served with sweet and savory plantains. This delectable dish promises a culinary journey to the vibrant streets of Havana. Tender pork chops are marinated in a zesty blend of citrus, garlic, and herbs, then grilled to perfection, resulting in a juicy and flavorful experience. Perfectly complementing the pork chops are the caramelized plantains, featuring a harmonious balance of sweetness and a hint of smoky flavor. This tantalizing combination is sure to tantalize your taste buds and transport you to the heart of Cuba's culinary traditions. Let's embark on a culinary adventure and explore the secrets behind this mouthwatering dish.

Let's cook with our recipes!

MOJO PORK WITH SWEET PLANTAINS

Mojo Pork with Sweet Plantains image

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 cup fresh cilantro, plus more for topping
1/2 cup fresh mint
3/4 cup orange juice
Juice of 2 limes (about 1/4 cup), plus wedges for serving
5 cloves garlic
1/2 jalapeno pepper, roughly chopped (remove seeds for less heat)
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
4 bone-in center-cut pork chops (about 6 ounces each)
1/2 cup long-grain white rice
1 15-ounce can kidney beans, drained and rinsed
1 ripe yellow plantain, halved lengthwise then crosswise through the peel

Steps:

Preheat the broiler. Puree the cilantro, mint, orange juice, lime juice, garlic, jalapeno, cumin, 1 teaspoon salt and a few grinds of pepper in a blender. Transfer 1/4 cup of the mojo sauce to a large bowl. Season the pork chops with salt and pepper and add to the bowl; toss to coat and set aside.
Bring 3/4 cup water, the rice, beans and 1/2 cup of the remaining mojo sauce to a boil in a medium saucepan over high heat (reserve the remaining mojo sauce for topping). Cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 20 minutes. Set aside and cover to keep warm.
Remove the pork chops from the marinade and arrange on a broiler pan (or a rack set on a rimmed baking sheet). Add the plantain halves cut-side up to the pan. Broil until the pork and plantains are golden and the pork is cooked through, about 7 minutes.
Top the pork with the remaining mojo sauce and cilantro. Serve with the rice, plantains and lime wedges.

Nutrition Facts : Calories 480 calorie, Fat 11 grams, SaturatedFat 3 grams, Cholesterol 115 milligrams, Sodium 360 milligrams, Carbohydrate 52 grams, Fiber 7 grams, Protein 43 grams

MOJO PORK CHOPS WITH GRILLED PLANTAINS RECIPE - (4.5/5)

Mojo Pork Chops with Grilled Plantains Recipe - (4.5/5) image

Provided by HeatherS

Number Of Ingredients 13

Ingredients

2 garlic cloves, minced, divided
1 teaspoon dried oregano
3/4 teaspoon salt
4 (6-ounce) bone-in pork rib chops, 1/2 inch thick, trimmed
2 very ripe plantains, unpeeled
1/4 cup lime juice
1 teaspoon grated orange zest
2 tablespoons orange juice
1 tablespoon chopped fresh cilantro
1/2 serrano pepper, seeded and minced
1 teaspoon extra-virgin olive oil
2 red onions
1 package cherry tomatoes

Steps:

Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. Stir together half of garlic, the oregano, and 1/2 teaspoon of salt in small bowl. Rub on both sides of pork chops. Place chops on grill rack and grill until instant-read thermometer inserted into side of chop registers 145°F for medium, about 5 minutes per side. Transfer to platter; keep warm. Leave grill on. Cut plantains lengthwise in half. Place plantains on grill rack and grill, turning occasionally, until tender, about 8 minutes. Add plantains to platter. To make sauce, whisk together lime juice, orange zest and juice, remaining garlic, the cilantro, serrano, oil, and remaining 1/4 teaspoon salt in small bowl. Spoon over pork and plantains. Serve a dish of grilled red onion wedges and cherry tomatoes alongside the succulent pork chops.

CUBAN PORK CHOPS WITH MOJO

Cuban Pork Chops with Mojo image

Mojo (pronounced moe-hoe)is Cuba's national table sauce. Serve pork chops with black beans and white rice.

Provided by Maine-iac

Categories Cuban

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
5 tablespoons fresh lime juice
salt and pepper
2 thick pork chops

Steps:

Heat olive oil in frying pan over medium heat.
Add garlic, cumin, and oregano, cook 1 minute.
Quickly add lime juice, and bring to boil until slightly thickened.
Add salt and pepper, set aside to cool.
Place pork chops in shallow bowl, cover with sauce, coating chops.
Marinate for 1 hour in fridge.
Grill or broil chops until well done, and reheat remaining sauce.
Transfer chops to plate and pour sauce over chops.

Tips:

Use a flavorful cut of pork chops. Pork loin chops or rib chops are both good options.
Make sure the pork chops are at room temperature before cooking. This will help them cook evenly.
Season the pork chops generously with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or cumin.
Sear the pork chops in a hot skillet. This will create a nice crust and help lock in the juices.
Reduce the heat and cook the pork chops until they are cooked through. The internal temperature should be 145 degrees Fahrenheit.
Let the pork chops rest for a few minutes before serving. This will help the juices redistribute and make the meat more tender.
Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or vegetables.

Conclusion:

Mojo pork chops with plantains is a flavorful and easy-to-make dish that is perfect for a weeknight meal. The pork chops are marinated in a flavorful mojo sauce and then seared and cooked until they are tender. The plantains are fried until they are golden brown and crispy. This dish is sure to be a hit with your family and friends.