Pork Chops With Roasted Pepper Mojo

These Pork Chops With Roasted Pepper Mojo is a delicious and flavorful dish that is perfect for any occasion.

The boneless pork chops are juicy and tender, cooked to perfection and flavored with a spice rub of cumin, paprika and black pepper.

The mojo sauce made of sherry vinegar, garlic and roasted peppers adds a smoky and sweet depth of flavor to the dish.

This combination of flavors creates a mouthwatering experience that will have you wanting more.

The pepper roasted mojo is a flavorful and aromatic sauce commonly used in Latin American and Caribbean cuisine.

It is made by roasting peppers, such as bell peppers or jalapenos, and blending them with garlic, onion, herbs , and spices.

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Mojo is Spanish for sauce or marinade. It’s a versatile condiment that can be used as a marinade, dipping sauce, or topping for meats, vegetables, and grains. And can be used as a cooking sauce for meats, like this Instant Pot – Mojo Shredded Pork Tacos.

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The roasted pepper Mojo sauce adds a burst of flavor and a touch of heat to this pork chop meal.

The pork chops along with the pepper sauce, can be served with a side of rice or roasted vegetables for a well-rounded and satisfying meal.

Whether it’s for a family dinner or a special gathering with friends, Pork Chops With Roasted Pepper Mojo is sure to impress and leave your taste buds wanting more.

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Pork Chops With Roasted Pepper Mojo

½ cup plus 1 tablespoon extra-virgin olive oil, divided

3 tablespoons sherry vinegar

½ cup roasted red peppers, patted dry

3 tablespoons panko breadcrumbs

3 medium garlic cloves, smashed and peeled

1 teaspoon cayenne pepper

3 teaspoons sweet paprika, divided

2½ teaspoons ground cumin, divided

Kosher salt and ground black pepper

4 6-ounce boneless center-cut pork chops, each about 1-inch thick, patted dry

In a blender, combine the ½ cup oil, vinegar, roasted peppers, panko breadcrumbs, garlic, cayenne, 1½ teaspoons of paprika, 1 teaspoon of the cumin and ½ teaspoon salt.Blend until smooth, 10 to 20 seconds, scraping down the blender as needed. Pour into a small bowl. Taste and season with salt; set aside.

In a small bowl, stir together the remaining 1½ teaspoons cumin, the remaining 1½ teaspoons paprika and 1 teaspoon each salt and black pepper. Season both sides of the pork chops with the spice mix, rubbing it into the meat.

In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until barely smoking. Add the chops and cook until well browned on the bottom, about 3to 5 minutes.

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Flip and cook until the centers reach 135 degrees, another 3 to 4 minutes. Transfer to a serving platter, tent with foil and let rest for about 10 minutes. Serve with the sauce.

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Try These Pork Favorite Dishes

• Sweet Soy-Braised Pork (Babi Kecap)
• One-Skillet Sweet-and-Sour Stir-Fried Pork with Pineapple
• Michoacán-Style Pork Tostadas & Quesadillas
• Pork Medallions & Apple Slices In Maple-Balsamic Sauce

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