listen, my man loves my 5 inch stilettos and my sexy vintage dresses. he loves my signature red lipstick. he loves when i pucker those red lips and place them upon his. but, trust me he remembers me chopping, dicing, sauteing in my 5 inch heels; he remembers my stained red lips being cleaned by my tongue while tasting a recipe that i am preparing; he remembers the flavors that waltzed on his tongue and shimmied down to his tummy much more than the kiss i gave him before he left work this morning….and trust me, i am a good kisser. my man knows that i have put my heart and soul into meals that i prepare for him. he recalls meals out loud that i have made him and succinctly describes the flavors and how the dish made him feel. the proof is in the pudding, y’all and it is true that kissing don’t last but cookery do.
this dish is quite a task but i make it easier by doing all of the preparations the night before so that when i set out to cook the dish all that tedium is taken care of. i throw on the Cuban station on Pandora, pour a glass of red and prepare this meal with the help of Perez Prado, Beny More’ and Celia Cruz. and the results have slaying power; you will be the recipient of long, deep thankful kisses–even if the kissing is sadly not bound to last. but, at least you now know how to garner those kisses.
Mojo Pork Chops
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup of white wine vinegar
4 1-inch-thick bone-in pork chops
1 tablespoon freshly ground black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons of canola oil
1/2 cup chopped red onion
4 cloves garlic, chopped
1/2 cup white wine
chopped avocado, chopped tomato and cilantro for garnish
combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. place the pork chops in a large zip lock bag, pour the orange juice/lime/vinegar mixture over the pork chops and marinate for 1 and 1/2 hours in the refrigerator.
in a small bowl, combine all dried spices. pat the pork chops dry with a paper towel and rub with the dry spice mixture.
heat the canola oil in a large pan over high heat. place the pork chops in the pan and sear on 1 side until brown. flip over and turn the heat down to medium-low. add the red onion and saute for 2 minutes. add the garlic and continue to cook until garlic begins to brown. pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and 1/2 cup of white wine. simmer until the liquid is slightly reduced and begins to thicken. the pork chops should be cooked through at this point.
remove the pork chops from the pan and put on a warm plate and tent with foil. continue to cook the juices in pan until they are reduced by half. plate the pork chops and garnish with chopped avocado and tomato.
this recipe goes perfect with Latin Potatoes: http://thefoodanista.com/keep-calm-and-put-sofrito-in-it