Pork is a staple in the Cuban diet and man do my wife and I love pork chops. My favorite way to eat them is sautéed in a pan, marinaded in what I believe to be the best marinade ever made, “The Lechonera Mojo Criollo.” Goya does have a similar product which I do resort to while I am in New York from time to time. But any time my wife or I head down to Miami, I always make sure to pick up a few bottles and fly them back with me.
The Lechonera always takes me back to my childhood days when my grandma would be making my siblings and I palomillas (it’s a thin steak fried in a pan) and she would drench them in the marinade from the gods. It is a perfect combination of seasonings and juices and can basically be put on any meat. I have tried going to a bunch of different grocery stores just to find it in New York, but I have not been lucky enough. You can buy it on Amazon, but the bottles are a lot more expensive than buying them down in Miami. If you really want to try it, I recommend buying it through there. Also, there is an adorable little pig drinking a bottle of goodness on the bottle. What more of an indication do you need that this is the perfect marinade for pork.
Anyhow, the longer you leave the pork chops and onions marinating in the mojo, the juicier and more flavorful your dish will come out. If you can’t find “The Lechonera”, “Goyas Mojo Criollo” will suffice. You can also try making your own homemade mojo which I have a recipe for!
Ingredients
- 3 Pork chops
- 1 cup Mojo
- 2 Whole onions
- Salt
- Garlic powder
- 1 tbsp cooking oil
Instructions
- Butterfly (cut in half) the pork chops and season each side with garlic powder and salt.
- Cut the onions into quarters, and cut into strips.
- Place the pork chops in a bowl and pour the mojo over the pork chops. Place the onions on top of the pork chops, and toss to coat each with the mojo.
- In a saute pan, heat the oil over medium/high heat. Place the pork chops down, and put onions right on top. Flip the pork chops over after about 5-7 minutes and cook the other side for just as long. Cook the pork chops until they reach an internal temperature of 145°F-150°F. Remove from the pan and place them on a plate.
- Once the pork chops are removed, leave the onions in the pan and pour over the left over mojo in the bowl and reduce the mojo while cooking the onions. Cook the onions until they are lecuent. Remove and place on top of the pork chops.
I really liked this simple recipe. So did the rest of the family. I usually get the onions and chops marinading in the morning and make it for dinner. In Kentucky, I couldn’t find your brand of mojo, but I found goya @ the Mexican grocery store. All in all, great flavor.
Awesome! Yeah it’s hard to find that brand outside of Florida, but the Goya one works just as well. I’m glad you guys enjoyed it!