Reverse Seared Cuban Mojo Pork Chops with Citrus Glaze

Reverse Seared Cuban Mojo Pork Chops with Citrus Glaze. Imagine biting into a thick, juicy pork chop that has been marinated in a zesty Cuban mojo, infused with fresh orange and lime juices, garlic, cumin, and oregano. The pork is then slowly smoked to perfection, allowing the flavours to meld and the meat to become tender. Just before serving, we cranked up the heat for that golden sear and glazed with a sweet and tangy citrus-garlic glaze, that you’ll want to drizzle on everything!

Served with a fresh and spicy orange salsa and a smoky mojo red cabbage slaw.

Jump to:

• What Does Reverse Sear Mean?
• Ingredients
• Instructions
• Reverse Seared Pork Chops – Video
• Tips
• FAQ
• Love these Reverse Seared Pork Chops? Try these next
• 📖 Recipe

What Does Reverse Sear Mean?

Reverse searing is a two-step cooking method where meat is cooked low and slow first, then finished with high heat. Instead of searing the meat at the beginning (like traditional methods), you slowly bring it up to temperature—often by roasting or smoking—then sear it at the end to get a golden, caramelized crust.

For thick pork chops, this method ensures even cooking from edge to center, better moisture retention, and a beautifully browned exterior without overcooking the inside.

Ingredients

Pork Chops & Mojo Marinade

• Thick-cut bone-in pork chops
• Orange juice
• Lime juice
• Olive oil
• Garlic cloves
• Ground cumin
• Dried oregano
• Salt and pepper

Orange Salsa

• Oranges
• Red onion
• Red chili
• Cilantro
• Lime juice
• Salt

Citrus-Garlic Glaze

• Orange juice
• Lime juice
• Honey
• Butter
• Garlic clove
• Ground cumin
• Rum (optional)
• Salt

See the recipe card below for quantities

Instructions

Marinate the Pork

In a bowl, whisk together orange juice, lime juice, garlic, cumin, oregano, salt, and pepper. Slowly whisk in the olive oil until emulsified.

Place the pork chops in a shallow dish or resealable bag. Pour the marinade over, making sure the chops are fully coated. Seal and refrigerate for at least 4 hours, preferably overnight.

Smoke the Pork

Preheat your pellet grill or smoker to 250°F for indirect cooking.

Place the marinated pork chops on the upper grates. If you have a temperature probe, insert it into the thickest part of one chop to monitor doneness accurately. Smoke the chops until they reach an internal temperature of 120°F—this typically takes 35–50 minutes, depending on thickness. Flip halfway through for even cooking.

Make the Orange Salsa

While the pork smokes, arrange the orange slices on a plate or small serving platter.

In a small bowl, combine red onion, chili, cilantro, lime juice (or rum), and a pinch of salt. Toss gently, then spoon the mixture over the orange slices. Refrigerate until ready to serve.

Prepare the Citrus-Garlic Glaze

In a small saucepan, combine orange juice, lime juice, honey, grated garlic, cumin, and rum (if using).

Simmer over medium heat for 4–5 minutes, until slightly reduced. Remove from heat, whisk in the butter, and season with salt to taste. Set aside and keep warm.

Sear & Glaze the Chops

Once the chops reach an internal temperature of 120°F, remove them from the smoker. Increase your grill temperature to 600°F (or heat a cast-iron skillet until smoking hot).

Sear the chops for 1–2 minutes per side, including the fat cap, until beautifully browned and the internal temperature hits 145°F. As they sear, brush with the warm Citrus-Garlic Glaze—just be aware it may cause flare-ups due to the sugars and fat, so keep a close eye and move the chops as needed to avoid burning. Transfer to a plate and let rest for 5 minutes to allow the juices to redistribute

Serve

Top with two slices of Orange Salsa or serve the salsa on the side. For a colourful and delicious plate, serve alongside Smoked Red Cabbage & Mojo Slaw.

Reverse Seared Pork Chops – Video

Tips

1. Marinating: For maximum flavour, marinate the pork chops overnight.
2. Use an Instant Read Thermometer to track the internal temperature—remove the chops from the smoker at 120°F and finish at 145°F after searing for perfect doneness..
3. Salsa Preparation: Prepare the orange salsa while the pork is smoking to allow the flavours to meld.
4. Serving Suggestion: Pair with a vibrant smoked red cabbage and mojo slaw for a complete meal.
5. Cocktail Pairings: Citrus Mojito – A refreshing mix of mint, lime, and white rum mirrors the Cuban mojo flavours and complements the bright glaze. Smoky Paloma – Mezcal, grapefruit juice, lime, and a splash of soda bring a smoky-citrus balance that echoes the grilled elements. Old Cuban – A classy combo of aged rum, mint, lime, and sparkling wine—perfect for bridging the savoury pork and sweet salsa.
6. Non-Alcoholic Pairings: Sparkling Citrus Iced Tea – Brewed black or green tea with fresh orange and lime juice, topped with sparkling water for a fizzy, citrusy lift. Pineapple Ginger Fizz – Pineapple juice, grated ginger, and lime over ice with a splash of soda—zippy and tropical. Cucumber-Mint Agua Fresca – Light, cooling, and herbaceous—ideal to contrast the richness of the pork.

FAQ

Love these Reverse Seared Pork Chops? Try these next

Try these delicious variations: French Onion Stuffed Pork Chops, Grilled Pork Chops with Honey Mustard, Pork Chops with Apple Slaw & Creamy Polenta, and Marsala Pork Chops with Mushroom Sauce.

📖 Recipe