Cuban Pork Chops with Mojo

written by

Anonymous

posted on

April 1, 2015

Ingredients:

4 boneless loin chops

1 1/4 cup orange juice

3/4 cup lime juice

1/4 cup vinegar

1 tbsp. black pepper

2 tbsp. salt

1 1/2 tsp. ground cumin

1 tbsp. garlic powder

1 tbsp. onion powder

1 tbsp. dried oregano

3 tbsp. canola oil

1/4 cup chopped red onion

2 cloves of garlic, chopped

1/4 cup white wine

 

Directions:

In a gallon plastic bag, add 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add the boneless chops and let sit in the marinate for 1 hour in the fridge.

In a mixing bowl combine all of the dried spices. Pull the chops out and pat down with a paper towel until dry. Then coat with dry rub mix.

Heat the oil in a large saute pan over high heat. Sear the chops on one side until brown. Then flip them over and turn the heat down to medium-low. Add the chopped onion and saute for 2 minutes. Add the garlic and cook until brown. Pour the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine in. Simmer until the liquid is a semi-thick consistency. Check your pork with a thermometer to make sure it is at optimal temperature. Serve the chops and pour the sauce over for a great eating experience!

 

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I have to admit, I was one of those kids who was raised on margarine.  I was raised on the belief that using animal intestines for sausage casings was disgusting and I needed to make sure the frijoles at the Mexican restaurants were lard free because lard will make me fat and shouldn’t be eaten.  As a kid, you don’t really question these things, you just accept them as your parents instruct you to and carry on. Well, things started to change for me when I came to Brown’s Ranch and heard a different story for the first time.  It is actually honoring the animal to use every part of it, including the intestines and all. Why wouldn’t you want to use as much of the animal as possible if the rest of it is being used already?  Also, I learned that how the animal was raised also plays a huge part in the nutritional value of the meat. Grassfed beef is completely different from grain fed in so many more ways than I could ever imagine.  The same goes for pork raised on pasture and everything else we grow on our farm. Here’s the link to a blog that Paul wrote about the pigs on pasture a few years ago that you might find entertaining. If you want to read about our fatty acid profile testing as well, you can follow this link. As we head into the holiday baking season, I wanted to share a quick comparison of our pastured pork lard to Crisco, the most commonly used vegetable shortening in baking. If you think about it, soybean oil and palm oil are naturally liquid at room temperature. That's why they're called oils. So why is Crisco a solid at room temp? Well it's because of the hydrogenation that's done which creates trans fats that are completely unnatural and something that our bodies don't know what to do with; causing inflammation. *More about TBHQ: The U.S. Food and Drug Administration (FDA) has approved TBHQ as Generally Recognized as Safe (GRAS). However, some research suggests that long-term exposure to high doses of TBHQ can have negative health effects, including:  Cytotoxic effects Genotoxic effects Carcinogenic effects Mutagenic effects **Source for this: https://www.nourishedwithnatur... Will you stand with us to create a Crisco free holiday season this year? Order your Pastured Pork Lard instead! Completely rendered and ready to use. Just keep it in the fridge for convenient usage.  Sidenote: Refried beans made with lard are THE BEST. Traditional Mexican cuisine typically still uses pork lard because of its high smoke point, superior texture and flavor, and overall superior versatility to any other cooking oil.  

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