When you're Havana tough day, orange you glad to come home to a simple, delicious meal? Inspired by the classic Cuban cocktail, the sweet, herbal flavor from the mojito lime seasoning on these pork chops is definitely no joke. Served next to a refreshing salad of arugula and mandarin oranges, this meal offers healthy, satisfying eats without any punny business.
Drain mandarin oranges and reserve juice.
Zest lime, halve, and juice.
Stem and coarsely chop mint.
Peel and halve shallot. Slice into thin strips.
Pat pork chops dry, and season both sides with mojito lime seasoning and a pinch of pepper.
Make the Dressing
Place 2 Tbsp. reserved mandarin orange juice, 4 tsp. lime juice, 4 tsp. olive oil, honey, mint (reserve a pinch for garnish), 2 tsp. lime zest, and a pinch of pepper in a large mixing bowl. Mix thoroughly.
Set aside 2 Tbsp. dressing for pork chops.
Sear the Pork Chops
Heat 1 tsp. olive oil in a medium pan over medium heat.
Place pork chops in hot pan and cook until golden brown, 2-3 minutes per side.
Transfer pork chops to prepared baking sheet. Pork chops will finish cooking in a later step.
Finish the Pork Chops
Place baking sheet in hot oven and roast until pork chops reach a minimum internal temperature of 145 degrees, 8-10 minutes.
Rest 5 minutes.
While pork chops rest, make salad.
Finish the Dish
Stir dressing to recombine. Add arugula, mandarin oranges, and shallots (to taste) to dressing. Toss to coat.
Alternatively, serve dressing on side to control amount.
Plate dish as pictured on front of card, topping pork chops with remaining dressing. Garnish salad with slivered almonds and remaining mint. Bon appétit!