Herbaceous, citrusy mojo sauce wakes up anything it touches, but juicy pork chops might be the ultimate pairing. Served on a bed of cilantro and lime-spiked beans and rice, this Cuban-inspired dish is guaranteed to wow.
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Green Bell Pepper
Veggie Stock Concentrate
Preheat oven to 400 degrees. In a medium pot, bring 1 cup water to a boil with a pinch of salt. Once boiling, add the Basmati rice, cover, and reduce to a simmer for 15 minutes.
Meanwhile, drain and rinse the black beans. Core, seed, and remove white ribs from the bell pepper, then finely dice. Halve, peel, and thinly slice the red onion. Thinly slice the scallions, keeping the white and green parts separate. Zest and halve the lime. Halve the orange.
Heat 1 tablespoon oil in a large pan over medium-high heat. Season the pork with salt and pepper on both sides and cook 3-4 minutes per side, until golden brown. Transfer to a baking sheet and place in the oven for 6-8 minutes, until just barely pink in the center. Remove from the oven and set aside to rest for 5 minutes.
While the pork finishes cooking, finely chop the cilantro. Mince or grate the garlic. Pick the oregano leaves off the sprig, then coarsely chop.
Make the mojo: Heat 1 tablespoon oil over medium heat in the same pan you cooked the pork. Add the red onion and scallion whites and cook, tossing, for 5 minutes, until softened. Add the garlic and oregano and cook for 30 secons, until fragrant. Squeeze the orange into the pan, then add the stock concentrate, 1/4 cup water, and orange jam. Reduce heat and simmer for 2-3 minutes, until thickened. Season with salt and pepper. Set aside.
Once the rice is cooked, toss in the black beans, lime zest, cilantro and bell pepper. Season with salt and pepper. Finish with a squeeze of lime juice.
Slice the pork against the grain and serve on a bed of beans and rice. Top with the orange mojo sauce and sprinkle with scallion greens.