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Cuban-Style Spiced Pork Chops

with Poblano Slaw & Spicy Mojo Verde

Cooking time

20 minutes




760 /serving

It’s always good to have mojo, but sometimes it’s even better to have green mojo. Chopped cilantro gives this quick-made mojo verde its fresh colour, with added flavour from citrus juices and garlic—plus a bonus hit of hot sauce for a fiery kick. It’s an ideal companion sauce for your pan-seared chops sprinkled with sweet, smoky spices and laid over long-grained rice. A poblano and cabbage slaw delivers a fresh crunch and a touch more tropical heat.

We will send you:

  • 300g Pork chops
  • 15ml Minced garlic
  • 100g Shredded green cabbage
  • 1 Bunch of cilantro
  • 1 Lime (or lemon)
  • 2 Tomatoes
  • 1 Poblano pepper
  • 1 Orange
  • 165g White rice
  • 15ml Smoked jalapeños hot sauce
  • 8g From Baja to Cuba spices (brown sugar, smoked paprika, oregano, cumin, onion, garlic, kosher salt)

Contains: Mustard

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
23 g
Saturated Fat
5 g
300 mg
Total Carbs
95 g
14 g
44 g
8 g
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Cook the rice
In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Cook the pork chops
While the rice cooks, in a medium pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ⅔ of the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot.
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Mise en place
While the pork chops cook, small-dice the tomatoes. Juice the orange and lime, keeping them separate. Core and small-dice the poblano pepper.
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Make the slaw
In a medium bowl, add ½ the lime juice and 2 tbsp oil (double for 4 portions); season with S&P to taste. Add the cabbage, tomatoes and poblano pepper; toss to combine.
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Make the mojo verde
Finely chop the cilantro leaves and stems. In a medium bowl, combine the orange juice, cilantro, remaining lime juice, and as much garlic and hot sauce as you’d like (add ½ the hot sauce for medium spicy); season with the remaining spice blend and S&P to taste.
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Plate your dish
Divide the rice between your plates. Top with the pork chops (slice beforehand if desired) and slaw. Spoon as much mojo verde over the dish as you’d like. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.