Hello, my dear fellow food enthusiasts!
I hope this post finds you in great spirits, ready to embark on another culinary adventure from the comfort of our own kitchens. Today’s recipe is particularly close to my heart because it’s all about those vibrant flavors that make you feel the sun on your skin and the rhythm in your bones. Yes, we’re talking about a little Cuban magic, my friends!
There’s something about Cuban cuisine that just screams ‘party’. Perhaps it’s the lively colors, the punchy flavors, or maybe it’s the history that’s marinated into every dish. And when it comes to marinating, this particular recipe has it in spades.
We’re going to be whipping up some mouthwatering Mojo Marinated Pork Chops paired with a zesty Black Bean and Avocado Salad. Now, for those of you who might not be familiar, ‘Mojo’ (pronounced ‘mo-ho’) is a garlicky citrus sauce that’s as versatile as it is delicious. It’s the heart and soul of our marinade and will bring a sparkle to even the dullest of meats.
This dish is perfect for when you’ve got a hankering for something a bit special, but without all the fuss. It’s a go-to of mine for those evenings when my better half and I want to pretend we’re dining under the stars in Havana, instead of our humble abode in the UK.
Let’s talk ingredients. This recipe doesn’t ask for much, just good quality pork chops and a handful of fresh ingredients to capture that authentic Cuban flair. A little tip – always go for the best-quality meat you can find; after all, it’s the star of our show!
The magic begins with the marinade, and patience is key here. If you can, let those pork chops soak up all the goodness overnight. Trust me, your taste buds will thank you.
Then comes the grilling – there’s something primally satisfying about cooking over an open flame, isn’t there? But if you haven’t got a grill, or if British weather is doing its thing, a griddle pan on the stovetop works wonderfully too.
Accompanying our perfectly grilled pork chops is a black bean and avocado salad that’s so simple to throw together but packs a punch of freshness that complements the rich meat exquisitely. It’s a reminder that often in cooking, simplicity is the route to the most profound pleasures.
This recipe is all about balance – the warmth of the cumin, the zing of the citrus, and the creamy coolness of the avocado. Every bite transports you to a sun-dappled Cuban street – can you hear the distant sound of a guitar strumming?
I hope this recipe brings some joy, some spice, and maybe a little bit of that irresistible Cuban rhythm into your kitchen. As always, I’d love to know how this dish dances on your palate, so be sure to drop a comment, share your pictures, or simply tell me about your day – I’m all ears!
Happy Cooking,
Al
Ingredients
– 4 pork chops, about 1 inch thick
– 1/2 cup fresh orange juice
– 1/4 cup fresh lime juice
– 6 cloves garlic, minced
– 2 teaspoons ground cumin
– 1 teaspoon oregano (dried)
– 1/4 teaspoon red pepper flakes
– 1/2 cup olive oil, plus 2 tablespoons for grilling
– Salt and freshly ground black pepper, to taste
– 1 can (15 ounces) black beans, drained and rinsed
– 1 ripe avocado, diced
– 1 small red onion, finely chopped
– 1 cup cherry tomatoes, halved
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon red wine vinegar
– 2 teaspoons honey
Method
1. In a bowl, whisk together the fresh orange juice, lime juice, minced garlic, ground cumin, oregano, and red pepper flakes. Gradually pour in 1/2 cup of olive oil while continuing to whisk until the marinade is well combined.
2. Season the pork chops generously with salt and freshly ground black pepper. Place them in a large resealable plastic bag and pour in the marinade. Seal the bag, ensuring the chops are well coated with the marinade. Place in the refrigerator and let marinate for at least 2 hours, or overnight for best flavor.
3. Preheat your grill to medium-high heat, around 375°F (190°C), and oil the grates with the remaining 2 tablespoons of olive oil to prevent sticking.
4. Remove the pork chops from the marinade and allow any excess to drip off. Discard the remaining marinade.
5. Grill the pork chops for about 7-8 minutes on one side. Flip them over and grill for another 6-7 minutes on the other side, or until an internal temperature of 145°F (63°C) is reached. The chops should have a nice char and be golden brown.
6. While the pork is cooking, prepare the black bean and avocado salad by combining the drained and rinsed black beans, diced avocado, finely chopped red onion, halved cherry tomatoes, and chopped fresh cilantro in a large bowl.
7. In a small bowl, whisk together red wine vinegar, honey, and a pinch of salt and pepper to make a light dressing.
8. Pour the dressing over the salad ingredients and toss gently until everything is well coated.
9. Once the pork chops are cooked, remove them from the grill and let them rest for 5 minutes to allow the juices to redistribute.
10. Serve the grilled pork chops hot alongside the refreshing black bean and avocado salad. Enjoy immediately.
