Seared Pork Chop with Mojo Marinade
For the Pork Chops:
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-tomahawk pork chops
For the marinade:
-juice and zest from 4 oranges, freshly squeezed
-juice and zest from 2 limes, freshly squeezed
-2 garlic cloves, minced
-¼ cup honey
-1 small shallot, minced
-2 tablespoons neutral oil like grapeseed or canola
-½ teaspoon cumin seed
For cooking:
-olive oil
-2 cups water, for braising
Combine the orange zest and juice, lime zest and juice, garlic cloves, honey, shallot, oil and cumin seed in a bag or dish. Mix together. Marinate the pork chops for an hour at room temperature.
Heat oven to 350F.
Once marinated, remove the pork chops from the marinade. Reserve the marinade.
Heat a little olive oil in a large sauté pan. Sear the pork chops until golden brown on both sides, then remove from the pan. Add the reserved marinade into the pan and add the pork chops back into the pan, turning the pork chops over and over to glaze them in the sauce until the sauce reduces by half. Place the pan in the oven until the pork is cooked through, about 10 minutes. Remove the pan from the oven and remove the pork chop from the pan and onto a cutting board to rest for 10 minutes. Swirl the butter in the sauce before serving.
We served our pork chops with a Frisée and picked cilantro salad dressed with mustard vinaigrette.