Heritage Porterhouse Pork Chop with Mojo Marinade, Rice, and Plantains

Chef Q's Porterhouse Pork Chop Mojo Marinade Recipe

Mojo Criollo is one the staple marinades and sauces in the Cuban kitchen. Here we use it as a marinade in citrus and cane sugar vinegar and onion and cilantro, you could add garlic and olive oil and enjoy as a sauce to dip your chops in as well. The key players at work here is the high acid marinade to cut through and provide balance to the fat in the pork. Citrus and Pork is a combination that could make into the pantheon of great food pairings such as tomato and basil. This doesn't need to be just for your chops on the grill, add the marinade to any cut and cooking technique for a delicious meal.


  • 1 head of garlic minced
  • 3 limes (juiced)
  • 3 lemons (juiced)
  • 2 naval oranges (juiced)
  • 1 red grapefruit (juiced)
  • 2 Tbsp cane vinegar
  • ½ bunch cilantro finely chopped (stem included)
  • ½ medium onion (small diced)

In a medium bowl, whisk together the garlic, juices, vinegar, cilantro, and onion. Place in a large zip top bag along with the pork porters. Let marinate in the fridge for at least six hours, preferably overnight. Turn the bag over every few hours to evenly distribute the marinade.

Take the meat out of the refrigerator an hour prior to cooking.

Wipe off excess marinade. Season lightly with salt and pepper.

Preheat a heavy bottomed pan over medium-high heat until hot or heat a grill until hot.

Add a tablespoon of oil and sear chops for 3-9 minutes on each side depending on its size. For pieces with a fat cap, try to render the fat on its edge for an additional few minutes. The sugar in the marinade will quickly caramelize, so be sure to flip frequently to prevent if from scorching.

Cook until desired internal temperature is reached. (140-145℉ for pork)

Let rest for 3-5 minutes before carving.