Citrus-Mojo Pork Chops with Yellow Rice and Cabbage Slaw

Juicy boneless pork chops pan-seared with garlic, orange, and lime mojo marinade, served alongside seasoned yellow rice and crunchy cilantro-cabbage slaw.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: Cuban
• Difficulty: Easy
• Cost: $2.63/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• Low-Sugar
• Low-Saturated-Fat

Tags

• sauté
• tangy
• fresh
• quick

Ingredients

• 1.25 pound pork chops (boneless, 1/2-inch thick, 4 chops)
• 0.33 cup orange juice (100% pure)
• 2 tablespoon lime juice (freshly squeezed)
• 3 clove garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 0.75 teaspoon salt
• 2 tablespoon olive oil
• 1.5 cup white rice (uncooked)
• 3 cup water
• 0.5 teaspoon ground turmeric
• 2 cup green cabbage (shredded)

Instructions

1. In a medium saucepan, combine uncooked white rice, water, ground turmeric, and 1/4 teaspoon salt; bring to a boil, cover, reduce heat to low, and simmer for 15 minutes.
2. In a bowl, whisk orange juice, lime juice, minced garlic, dried oregano, ground cumin, and 1/4 teaspoon salt together to create the mojo marinade.
3. Season pork chops with the remaining 1/4 teaspoon salt.
4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat, add pork chops, and sear for 3 to 4 minutes per side until lightly browned; pour mojo marinade over the chops and simmer 3 minutes until internal temperature reaches 145°F.
5. In a separate bowl, toss shredded green cabbage with the remaining 1 tablespoon olive oil and a splash of pan juices.
6. Serve pork chops spooned with warm citrus-mojo pan sauce alongside yellow rice and fresh cabbage slaw.

Notes

The citrus pan reduction is fantastic drizzled over the yellow rice when reheating portions.

Nutrition (per serving)

• Calories: 541
• Protein: 34.2 g
• Carbohydrates: 60.9 g
• Fat: 17.2 g
• Fiber: 3.1 g
• Sodium: 521 mg
• Saturated Fat: 4.8 g
• Sugar: 3.3 g
• Cholesterol: 94 mg