Reverse Seared Cuban Mojo Pork Chops with Citrus Glaze
Imagine biting into a thick, juicy pork chop that's 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.
Ingredients
Pork Chops & Mojo Marinade
- 4 thick-cut bone-in pork chops 18 oz each, about 1½–2 inches thick
- ¾ cup fresh orange juice
- ⅓ cup lime juice
- ⅓ cup olive oil
- 8 garlic cloves finely minced
- 1½ teaspoon ground cumin
- 1½ teaspoon dried oregano
- Salt and freshly ground black pepper to taste
Orange Salsa
- 2 oranges sliced into ½-inch rounds (8 slices total) or segments
- ½ small red onion very thinly sliced
- 1 small red chili finely minced (adjust to taste)
- 1 tablespoon chopped cilantro
- 2 teaspoon lime juice
- Pinch of salt
Citrus-Garlic Glaze
- ¼ cup fresh orange juice
- 2 tablespoon lime juice
- 1 tablespoon honey
- 1 tablespoon butter
- 1 garlic clove finely grated
- ⅛ teaspoon ground cumin
- Splash of rum optional
- Salt to taste
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 2 to 8 hours.
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 (or segments) 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 hit 120°F, remove them from the grill. Increase the heat 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;
Glaze and 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.
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