6+2+2

Cuban Mojo Pork Chops with Avocado Salad

You can't beat these Cuban flavours teamed with a beautiful fresh, colourful salad.

Easy
6
20 mins
15 mins

6 New Zealand pork chops

Juice of 2 oranges

Juice of 2 limes

½ small red onion, finely diced

3 cloves garlic, crushed

1 tsp dried oregano

½ tsp ground cumin

¼ cup olive oil

Salt and black pepper

1 orange, sliced

Salad

2 avocados

1 orange, diced

½  cucumber, thinly sliced then quartered

200g strawberries, quartered (or cherry tomatoes)

Reserved marinade

Thank you to Basil and Lime for this delicious recipe.

Ingredients

6 New Zealand pork chops

Juice of 2 oranges

Juice of 2 limes

½ small red onion, finely diced

3 cloves garlic, crushed

1 tsp dried oregano

½ tsp ground cumin

¼ cup olive oil

Salt and black pepper

1 orange, sliced

Salad

2 avocados

1 orange, diced

½  cucumber, thinly sliced then quartered

200g strawberries, quartered (or cherry tomatoes)

Reserved marinade

Thank you to Basil and Lime for this delicious recipe.

Nutrition

No items found.
01
Preparation

Remove the pork from the fridge and set aside for 10 mins.

01
02
Make the marinade

Combine all the marinade ingredients (apart from the orange slices and pork chops) in a large glass container. Set aside half of the marinade for the salad.

Place the pork in the glass container and marinate for 15 mins.

02
03
Prepare the salad

Toss the salad ingredients with the remaining mojo marinade.

03
04
Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.

In the pan, sear the sliced oranges and then place on top of the pork chops. Place under the grill if you wish to brown further.

04
05
Serve

Serve pork chops alongside avocado salad.

05
Learn more about 6+2+2
Learn more about 6+2+2

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6+2+2

Cuban Mojo Pork Chops with Avocado Salad

You can't beat these Cuban flavours teamed with a beautiful fresh, colourful salad.

20 mins | 15 mins
Easy
6

6 New Zealand pork chops

Juice of 2 oranges

Juice of 2 limes

½ small red onion, finely diced

3 cloves garlic, crushed

1 tsp dried oregano

½ tsp ground cumin

¼ cup olive oil

Salt and black pepper

1 orange, sliced

Salad

2 avocados

1 orange, diced

½  cucumber, thinly sliced then quartered

200g strawberries, quartered (or cherry tomatoes)

Reserved marinade

Thank you to Basil and Lime for this delicious recipe.

01
Preparation

Remove the pork from the fridge and set aside for 10 mins.

02
Make the marinade

Combine all the marinade ingredients (apart from the orange slices and pork chops) in a large glass container. Set aside half of the marinade for the salad.

Place the pork in the glass container and marinate for 15 mins.

03
Prepare the salad

Toss the salad ingredients with the remaining mojo marinade.

04
Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.

In the pan, sear the sliced oranges and then place on top of the pork chops. Place under the grill if you wish to brown further.

05
Serve

Serve pork chops alongside avocado salad.