Pork Chop w/ Mojo de Ajo

Bone-in, seared to perfection, and swimming in garlicky, citrusy mojo de ajo—this pork chop does not play around.

Prep List

For the Mojo de Ajo:

• extra-virgin olive oil x ½ cup

• garlic x 30 cloves, peeled

• lime juice x ½ cup + 2 tbsp

• orange juice x ½ cup

• oregano x 1 tsp, dried

• crushed red pepper flakes x ½ tsp

• kosher salt to taste

For the Pork Chops:

• pork chops x 2, bone-in

• black pepper x 3/4 tbsp, freshly ground

• kosher salt x 2 tbsp

• cumin x 1.5 tsp ground

• garlic powder x 1.5 tbsp

• onion powder x 1 tbsp

• oregano x 1 tbsp, dried

• avocado oil x 3 tbsp

• onion x 1/4 cup, chopped

• garlic x 2 cloves, finely chopped

• white wine x 1/4 cup

• parsley x 1 tbsp, finely chopped

Recipe

• Preheat the oven to 350F

• In a small cast-iron or other type of ovenproof pan, combine the olive oil and garlic, making sure that the garlic is completely submerged.

• Place in the oven and cook until the garlic is very soft and golden brown, about 45 minutes.

• Stir in the lime juice and orange juice and return to the oven until slightly thickened, about 15 minutes longer. Remove from the oven and let cool slightly.

• With a fork, smash the garlic to make a rough paste.

• Stir in the oregano and red pepper flakes. Taste and season with salt.

• In a sealable bag, combine 3/4 cup mojo marinade and pork chops. Place in the refrigerator for 1 - 24 hrs.

• While pork is marinating combine all dried spices to a small mixing bowl.

• Pat pork chops dry with a paper towel and season liberally with spice mixture.

• Heat oil in a large cast iron pan over high heat. Place pork chops in pan and sear on each side until brown. Transfer to oven and cook until internal temperature reaches 145F.

• Once pork is done, remove from the oven and set on a cooling rack to rest.

• Meanwhile, to the same pan add onion and saute for 2 min. Then add the garlic and cook until it begins to brown. Pour in the remaining marinade (about 3/4 cup) along with 1/4 cup white wine.

• Simmer until the liquid is reduced in pan by half and begins to thicken.

• Plate the pork chops, pour sauce over them, garnish with parsley — serve immediately.