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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
You can't beat these Cuban flavours teamed with a beautiful fresh, colourful salad.
Juice of 2 oranges
Juice of 2 limes
½ small red onion, finely diced
3 cloves garlic, crushed
1 tsp dried oregano
½ tsp ground cumin
¼ cup olive oil
Salt and black pepper
1 orange, sliced
Salad
2 avocados
1 orange, diced
½ cucumber, thinly sliced then quartered
200g strawberries, quartered (or cherry tomatoes)
Reserved marinade
Thank you to Basil and Lime for this delicious recipe.
Juice of 2 oranges
Juice of 2 limes
½ small red onion, finely diced
3 cloves garlic, crushed
1 tsp dried oregano
½ tsp ground cumin
¼ cup olive oil
Salt and black pepper
1 orange, sliced
Salad
2 avocados
1 orange, diced
½ cucumber, thinly sliced then quartered
200g strawberries, quartered (or cherry tomatoes)
Reserved marinade
Thank you to Basil and Lime for this delicious recipe.
Remove the pork from the fridge and set aside for 10 mins.
Combine all the marinade ingredients (apart from the orange slices and pork chops) in a large glass container. Set aside half of the marinade for the salad.
Place the pork in the glass container and marinate for 15 mins.
Toss the salad ingredients with the remaining mojo marinade.
Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.
In the pan, sear the sliced oranges and then place on top of the pork chops. Place under the grill if you wish to brown further.
Serve pork chops alongside avocado salad.
You can't beat these Cuban flavours teamed with a beautiful fresh, colourful salad.
6 New Zealand pork chops
Juice of 2 oranges
Juice of 2 limes
½ small red onion, finely diced
3 cloves garlic, crushed
1 tsp dried oregano
½ tsp ground cumin
¼ cup olive oil
Salt and black pepper
1 orange, sliced
Salad
2 avocados
1 orange, diced
½ cucumber, thinly sliced then quartered
200g strawberries, quartered (or cherry tomatoes)
Reserved marinade
Thank you to Basil and Lime for this delicious recipe.
Remove the pork from the fridge and set aside for 10 mins.
Combine all the marinade ingredients (apart from the orange slices and pork chops) in a large glass container. Set aside half of the marinade for the salad.
Place the pork in the glass container and marinate for 15 mins.
Toss the salad ingredients with the remaining mojo marinade.
Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.
In the pan, sear the sliced oranges and then place on top of the pork chops. Place under the grill if you wish to brown further.
Serve pork chops alongside avocado salad.
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