If you are looking to have a taste of sunshine on your plate, try this Cuban Mojo Pork Chops and Yuca. Both the chops and yuca are dripping with the incredibly zesty and flavor punched mojo Criollo sauce.
2cupssour orange juice1 cup orange juice + 1 cup lime juice
1teaspoonoregano
1teaspooncumin
2teaspoonssalt
1/2teaspoonblack peppercorns
4pork chops
1/4olive oil
2lbsfresh yuca or 1.5 lbs frozen
juice of 1 lime
1/2tspsalt
2teaspoonsoil
2large onionssliced
Instructions
In a food processor or blender, puree the garlic cloves, onion, sour orange juice, oregano, cumin, salt, and pepper. In a sealable bag, place 1/4 of the mojo marinade with the pork chops and refrigerate for 8 hours. Add olive oil to the remaining mojo marinade.
For fresh yuca, cut off both ends, then peel away the skin, removing all traces of the pink/purple layer. For frozen yuca just thaw it out. Cut the yuca into 3 inches long pieces.
In a medium pot, fill with water, add the lime juice and salt. When the water comes to a boil, add the yuca pieces and cook uncovered for 20-30 minutes, until easily pierced with a fork. The yuca pieces will crack a bit. Drain and remove the fibrous core.
Slice onions into thin rings. Heat the oil in a skillet over medium heat and add the onions, cooking until just tender. Add the remaining mojo marinade and bring to a simmer. Pour half the marinade and onions in a bowl and set aside. Gently add the yuca to the skillet, toss with the marinade and leave to simmer for 2 minutes and turn off the heat.
Heat a grill or grill pan over medium-high heat. Discard meat marinade and cook the pork chops about 3-5 minutes until lightly golden, then flip the pork chops and grill another 3 minutes or until done.
Serve the yuca, a side such as black beans, and the pork chops on a plate. Pour a little bit of the mojo marinade set aside over the chops and top with some onion rings.