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Pork Chops & Pineapple Mojo Sauce

Pork Chops & Pineapple Mojo Sauce

with Pineapple-Cucumber Salad & Cilantro Rice
Recipe Development Team
Recipe Development TeamUpdated on January 19, 2026
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Calories
820 kcal
Protein
32g protein
Difficulty
Easy
Allergens:
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

½ unit

Onion

¾ cup

White Rice

1 unit

Mini Cucumber

1 unit

Lime

1 teaspoon

Garlic Powder

¼ ounce

Cilantro

4 ounce

Pineapple

10 ounce

Pork Chops

Not included in your delivery

1 tablespoon

Cuban Spice Blend

1.5 teaspoon (tsp)

Sugar

1 tablespoon (tbsp)

Cooking Oil

2 tablespoon (tbsp)

Butter

(Contains: Milk)

teaspoon (tsp)

Black Pepper

teaspoon (tsp)

Salt

1 tablespoon (tbsp)

Olive Oil

/ per serving
Calories820 kcal
Fat35 g
Saturated Fat13 g
Carbohydrate85 g
Sugar17 g
Dietary Fiber3 g
Protein32 g
Cholesterol115 mg
Sodium1020 mg
Potassium730 mg
Calcium40 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Small pot
Medium Bowl
Large Pan
Paper Towel
Strainer
Small Bowl

Cooking Steps

Prep
1
  • Wash and dry produce.

  • Drain pineapple over a small bowl; reserve juice. Trim and dice cucumber into ¼-inch pieces. Halve and peel onion. Dice one-quarter of the onion (half the onion for 4 servings) into ¼-inch pieces; thinly slice another one-quarter of the onion (remaining onion for 4). Roughly chop cilantro. Quarter lime.

Cook Rice
2
  • In a small pot, combine rice, 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.

Make Salad
3
  • While rice cooks, in a medium bowl, combine drained pineapplecucumber, 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.

     

Cook Pork
4
  • 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.

Make Mojo Sauce
5
  • 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 juiceremaining 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.

Finish & Serve
6
  • Slice pork crosswise.

  • Fluff rice with a fork; stir in remaining cilantro.

  • Divide rice, pork, and salad between shallow bowls. Drizzle pork and rice with mojo sauce. Serve.

Customer reviews

Review summary

Updated on Dec 2025
  • Flavor: Many loved the delicious blend of sweet pineapple, savory pork, and Cuban spices. Some found it refreshingly balanced 🍍.
  • Ease of prep: Several noted it was easy to prepare, with the quick mojo sauce elevating the dish nicely.
  • Suggestions: Consider mincing the onion for the salad; some found raw onion overpowering. Try adding avocado or jalapeño for extra flavor.
  • Portions: A few mentioned wanting more mojo sauce or larger meat portions for two adults.
  • Salad: The pineapple-cucumber salad was surprisingly delicious and refreshing to many, pairing well with the pork.
AI-generated from customer reviews