Cuban Pork Steak with Onions - Best Pork Mojo Marinade Recipe

Get ready to transport your taste buds straight to the vibrant streets of Cuba with a dish that's a true family favorite: Cuban Pork Steak with Onions. This isn't just any pork dish; it's a celebration of simple, bold flavors, all thanks to the magical pork mojo marinade. If you've been searching for favorite Cuban dishes that are easy to make at home, you've hit the jackpot. This recipe will show you how to transform humble thin sliced pork chops into incredibly tender, juicy, and flavorful masterpieces, topped with beautifully caramelized onions. Forget dry, bland pork! Our pork marinade easy recipe guarantees perfectly seasoned pork chops every time, making it one of the best pork chops recipes you'll ever try. It’s a staple in Cuban homes, often served for Sunday dinner or special occasions, and now you can bring that authentic taste to your own table.

Ingredients

• 1 ½ lbs thin-cut boneless pork chops (about ¼ to ½ inch thick, 4-6 chops). Look for thin sliced pork chops or ask your butcher to butterfly thicker chops for even cooking.
• ½ cup sour orange juice (Naranja Agria). This is the heart of the pork mojo marinade! If you can't find it, a mix of ¼ cup fresh orange juice and ¼ cup fresh lime juice works wonderfully.
• 6-8 cloves garlic, minced. Fresh garlic is non-negotiable for that authentic Cuban flavor.
• 1 teaspoon ground cumin. Adds a warm, earthy depth.
• ½ teaspoon dried oregano. A classic herb that complements the pork beautifully.
• ¼ cup olive oil, divided. Used for both the marinade and sautéing.
• 1 large yellow onion, thinly sliced into rings. These will become sweet and caramelized, perfect with the pork.
• Salt and freshly ground black pepper to taste.
• Optional: A pinch of red pepper flakes for a subtle kick.

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Directions

1. Cuban Pork Chops with Onions Step-by-Step Instructions

   Prepare the Pork: Pat the thin sliced pork chops dry with paper towels. This helps the marinade stick and encourages a better sear. If your chops are thicker than ½ inch, you can lightly pound them to an even thickness for quicker and more uniform cooking.Make the Mojo Marinade: In a shallow dish or a large zip-top bag, combine the sour orange juice (or citrus mix), minced garlic, ground cumin, dried oregano, 2 tablespoons of olive oil, 1 teaspoon of salt, and ½ teaspoon of black pepper. Whisk everything together until well combined. This is your flavorful pork mojo marinade!Marinate the Pork: Add the pork chops to the marinade, ensuring they are fully coated. Cover the dish or seal the bag and refrigerate for at least 30 minutes, or for maximum flavor, up to 4 hours. For the best marinade for pork chops, don't marinate longer than 4 hours, especially with acidic citrus, as it can start to "cook" the pork and make it tough.Sauté the Onions: While the pork marinates, heat the remaining 2 tablespoons of olive oil in a large skillet (cast iron works great!) over medium heat. Add the thinly sliced onions and a pinch of salt. Sauté, stirring occasionally, for 10-15 minutes, or until the onions are soft, translucent, and beautifully caramelized. Remove the onions from the skillet and set aside.Cook the Pork Chops: Remove the pork chops from the marinade, letting any excess drip off. Discard the remaining marinade. Increase the heat in the same skillet to medium-high. Once hot, add the pork chops in a single layer, making sure not to overcrowd the pan (you may need to cook them in batches).Sear to Perfection: Cook the pork chops for 3-4 minutes per side, or until they are golden brown and cooked through. Tips for ensuring the chops stay tender and juicy:
   1. Don't Overcook: Thin chops cook quickly! Use a meat thermometer to ensure they reach an internal temperature of 145°F (63°C) for perfect doneness.
   2. High Heat, Quick Sear: A hot pan helps create a crust and seals in juices.
   3. Resting is Key: Once cooked, transfer the chops to a plate, loosely tent with foil, and let them rest for 5 minutes. This allows the juices to redistribute, resulting in incredibly tender pork.
   Serve: Return the sautéed onions to the skillet with the rested pork chops, or simply spoon the onions over the cooked chops on individual plates. Serve immediately.