Thick-Cut Pork Chops with Cuban-Style Mojo

1. 1

   Season the Pork Chops

   Season the pork chops on both sides with salt and pepper.

   • Pork Chops×2
2. 2

   Sear the Pork Chops

   In a 12-inch skillet over medium-high heat, heat the neutral oil until barely smoking. Add the chops, reduce the heat to medium, and cook until well browned on the bottoms, 7 to 8 minutes.

   7–8 min
3. 3

   Cook the Other Side

   Flip the chops with tongs and cook until well browned on the second sides and the thickest parts not touching bone register 135°F, 7 to 8 minutes. Transfer to a platter and tent with foil.

   7–8 min
4. 4

   Cook Onion and Garlic

   In the empty skillet over medium-high heat, heat 1 tablespoon olive oil until shimmering. Add the onion and garlic and cook, stirring often, until softened and beginning to brown, 3 to 4 minutes.

   3–4 min

   • Garlic8 cloves
5. 5

   Add Spices and Juices

   Add the cumin and oregano and cook, stirring, until fragrant, 30 to 60 seconds. Add the orange and lime juices along with the accumulated pork juices. Bring to a simmer and cook, scraping up any browned bits, until the mixture is slightly thickened, 3 to 5 minutes.

   4–6 min
6. 6

   Finish the Sauce

   Remove and discard the oregano. Taste and season with salt and pepper, then whisk in the remaining 1 tablespoon olive oil.

7. 7

   Slice and Serve

   Transfer the chops to a cutting board. Cut the meat from the bone and slice it thinly. Return it to the platter, along with the bones if desired. Pour over the sauce and sprinkle with cilantro.

   • Cilantro⅓ cup

Use neutral oil, not extra-virgin olive oil, to sear the chops. Use the olive oil for the sauce.