Marinated Pork Chops in Oven
Easy oven baked marinated pork chops. All the flavors of Cuban mojo marinade applied to juicy pork shoulder or collar chops (recommended).
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Servings: 4 servings
Calories: 521kcal
Ingredients
- 4 to 6 pork chops* boneless or bone-in*
CUBAN PORK CHOPS MARINADE (MOJO)
- ⅓ cup neutral cooking oil
- 4 tablespoon lime juice freshly squeezed
- ¼ cup orange juice freshly squeezed
- 8-10 garlic cloves crushed, then minced very fine
- 2 tablespoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon coarse salt
Instructions
- Trim any excess fat from around the pork chops.
- In a freezer-bag or non-reactive container mix the marinade ingredients coat the chops all over. Marinate refrigerated for a few hours and up to 24.
- Bring them to room temperature and preheat the oven to 350 F. Line a baking sheet with parchment paper (optional, for easier clean up).
- Place the pork chops on the baking sheet, discard the marinade. Season with salt and pepper. Bake for about 12-15 minutes, then flip them over, season other side as needed.
- Continue to bake for a few extra minutes (anywhere from 5 to 15), but watch them closely. Alternatively you can broil them once you flip them for an appetizing finish. The food safe internal temperature is 145 F, but up to 170-180 F is fine for pork shoulder or collar chops.
- Take them out of the oven, tent them with foil and allow them to rest for 5 minutes. Serve.
Notes
*for best results with this recipe and marinade use pork shoulder chops or pork collar/neck chops. These two cuts are also best suited for oven baking, leaner cuts from the loin dry out easily and must be brined first. They end up juicier if pan-seared instead.
Any other type of pork chop should be brined first.
If you do need to brine your pork chops: combine ¼ cup kosher salt and ½ cup brown sugar with 1 cup water, bring to simmer, remove from heat and stir to dissolve. Add this solution to a bowl with 1 cup cold water and 2 heaping cups of ice cubes. The resulting brine will cool down fast. Brine the pork chops for a couple of hours, then pat dry and place in marinade.
Why and How to Brine Pork Chops?
Find more Pork Chop Marinade Recipes.
Nutrition
Serving: 1g | Calories: 521kcal | Carbohydrates: 7g | Protein: 41g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 25g | Cholesterol: 132mg | Sodium: 671mg | Fiber: 1g | Sugar: 2g
