Seville orange Mojo pork chops
The bright, bittersweet flavour of Seville oranges cuts through the rich meat, but also helps to tenderise it. As the marinade cooks, it creates a wonderful sweet tart glaze that clings to the chops. This is also a great marinade for slow-roasting cuts such as pork shoulder.
- CourseMain meal
- Prepare20 mins
- Cook20 mins
- Total time40 mins
- Plusovernight marinating
- 6 Seville oranges (scrubbed), 2 finely sliced, juice of the rest (180ml)
- 60ml lime juice (3-4 limes)
- 1/2 x 25g pack coriander, roughly chopped, plus extra to serve
- 15g pack oregano, leaves roughly chopped
- 1 tsp cumin seeds, toasted and coarsely crushed
- 1 tsp sweet smoked paprika
- 60ml olive oil
- 2 x 500g pack pork chops
Put the citrus juices, herbs, garlic, spices and ½ the oil in a blender and process until smooth. Put the pork chops in a container, pour over the marinade, cover and chill for 4 hours or preferably overnight.
Preheat the oven to 230°C, gas mark 8. Take the chops out of the fridge 30 minutes before cooking. Lift the chops out of the marinade and season. Heat the remaining oil in a large ovenproof frying pan over a high heat and brown the fat on the chop edges, then cook for 2 minutes on each side. Pour the remaining marinade over the chops and bring up to a simmer. Lay over the orange slices and transfer to the oven for 10–15 minutes until the chops are tender and cooked through with no pink meat remaining. Scatter with the extra coriander and serve with chips or shoestring fries, if liked.
Typical values per serving when made using specific products in recipe