Pork Chops & Pineapple Mojo Sauce

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-20 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a medium bowl, combine drained pineapple, cucumber, diced onion, half the cilantro, half the garlic powder (you'll use the rest later), 1 TBSP olive oil, ½ tsp sugar, and juice from half the lime (2 TBSP olive oil and 1 tsp sugar for 4 servings). Season with salt and pepper. Refrigerate until ready to serve.

Pat pork* dry with paper towels and season all over with half the Cuban Spice Blend (you'll use the rest later), salt, and pepper. 

Heat a large drizzle of oil in a large pan over medium-high heat. Add pork and cook until browned and cooked through, 4-6 minutes per side. TIP: Reduce heat if pork is browning too quickly.

Turn off heat; transfer to a cutting board to rest. Wipe out pan.

Heat a drizzle of oil in pan used for pork over medium-high heat. Add sliced onion and cook, stirring occasionally, until softened, 2-4 minutes.

Add pineapple juice, remaining Cuban Spice Blend, remaining garlic powder, and 1 tsp sugar (2 tsp for 4 servings); cook, stirring, until liquid has reduced, 1-2 minutes.

Add ¼ cup water (½ cup for 4); cook, stirring, until sauce has thickened, 1-2 minutes.

Remove from heat; stir in 2 TBSP butter (4 TBSP for 4) until melted. Add juice from one lime wedge (two wedges for 4). Taste and season with salt and pepper. TIP: If needed, add more water a splash at a time until saucy.