Thick-cut pork chops with Cuban-style mojo from Milk Street: The World in a Skillet (page 55) by Christopher Kimball

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Notes about this recipe

  • Eat Your Books

    Can substitute neutral oil of your choice for grapeseed oil.

  • averythingcooks on July 01, 2024

    We really enjoyed this citrusy,garlicky pork but I did alter the cooking a bit. We like to sous vide boneless, thick cut pork chops to just under temp, then finish them on the BBQ and it worked great here (it just meant no pan juices for the sauce). I used chopped fresh oregano (so no sprig removal) and finished with fresh parsley in place of cilantro (soap). The sauce is bright & flavourful and we agree that this is worth repeating.

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