Thick-Cut Pork Chops with Cuban-Style Mojo
Step 1 · Season the Pork Chops
Season the pork chops on both sides with salt and pepper.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.