Mojo-Inspired Pork Chops
with Cilantro-Citrus Sauce
This pork chop bowl is inspired by the bright flavours of Cuba! Orange, lime, cilantro and jalapeño play double-duty in a zesty drizzly sauce and a flavourful marinade. Got a couple of hours before you want to eat dinner? Marinate the pork to soak up extra flavour.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Basmati Rice
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Yellow Onion
1 unit(s)
Clementine
1 unit(s)
Lime
1 unit(s)
Jalapeño
2 unit(s)
Garlic, cloves
7 g
Cilantro
1 tbsp
Tex-Mex Paste
(Contains Mustard May contain Gluten, Fish, Sesame, Egg, Crustaceans, Milk, Wheat, Sulphites, Soy)
Not included in your delivery
1 tbsp
Butter*
(Contains Milk)
2 tbsp
Oil*
1 tbsp
Sugar*
0.13 tsp
Salt*
0.12 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 450˚F. Wash and dry all produce.wash and dry all produce.
- Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) to a medium pot.
- Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- Once boiling, add rice to boiling water. Stir, then reduce heat to low.
- Cover and cook until rice is tender and liquid is absorbed, 12-14 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, peel, then mince or grate garlic.
- Zest, then juice clementine.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Roughly chop cilantro.
- Core, then finely chop jalapeño, removing seeds for less heat. (TIP: We suggest using gloves when prepping jalapeños!)
- To a bowl, add clementine zest, garlic, half the Tex-Mex paste, half the cilantro and 1/2 tbsp (1 tbsp) oil, then combine.
- Pat pork dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil and pork. Pan-fry pork for 1-2 min per side, until golden.
- Transfer pork to an unlined baking sheet. Spread clementine mixture over tops of pork.
- Roast in the middle of the oven for 8-10 min, until cooked through.**
- When pork is done, transfer to a clean cutting board. Cover loosely with foil. Set aside for 3-5 min to rest.
- Meanwhile, core, then cut pepper into 1/4 inch slices.
- Peel, then thinly slice onion. Finely chop a quarter of the onions
- Reheat the same pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then sliced onions and peppers. Cook, stirring often, until tender-crisp, 4-5 min.
- Transfer to a plate. Cover to keep warm.
HEY TESTER! THIS SAUCE ELEMENT IS NET NEW, PLEASE CONFIRM TIMING AND SEASONING THROUGHOUT. ADD WATER AND SUGAR IF YOU WANT TO. THANKS <3
- Reheat the same pan over medium, then add 1/2 tbsp (1 tbsp) oil, chopped onions and as many jalapeños as you'd like. Season with salt and pepper. Cook for 2-3 min until softened.
- Reduce heat to medium-low, then add clementine juice, __ tsp (__ tsp) lime juice, remaining Tex Mex Paste and __ tbsp (__ tbsp) water. Simmer for __-__ min, until sauce reduces slightly.
- Remove from heat, then add 1 tbsp (2 tbsp) butter. Swirl the pan until butter melts.
- Thinly slice pork.
- Stir any pork resting juices into sauce. Season with salt and pepper, if you like.
- Fluff rice with a fork. Stir in lime zest.
- Divide rice between bowls.
- Top with pork and veggies, then drizzle sauce over top.
- Sprinkle with remaining cilantro and as many remaining jalapeños as you'd like.
- Squeeze a lime wedge over top, if you like.