---
title: Pork al Mojo
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/pork-al-mojo-5a2b088905346864d65091e2
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Easy
allergens: None
tags:
  - Gluten Free
  - Cuban
  - Comfort Food
rating: 4.5
rating_count: 4300
source_chef: Sara Heilman
image: "https://images.recipes.furrysalamander.com/pork-al-mojo.avif"
---
Bring 1 cup water and a pinch of salt to a boil in a medium pot. Once boiling, add @basmati rice{1%cup}. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, ~{15%minutes}.

Wash and dry all produce. Finely chop @cilantro{1%bunch}. Mince or grate @garlic{4%clove}. Core, seed, and thinly slice @bell pepper{1%unit}. Halve, peel, and thinly slice @red onion{1%unit}. Thinly slice @scallions{3%unit}, keeping greens and whites separate. Halve @orange{1%unit}. Zest @lime{1%unit}, then halve. Pick and coarsely chop @oregano{1%tbsp} leaves from stems.

Heat a drizzle of @vegetable oil{2%tbsp} in a large pan over medium-high heat. Pat @pork chops{2%unit} dry with a paper towel. Season all over with salt and pepper. Add to pan and cook to desired doneness, ~{4%minutes} to ~{6%minutes} per side. Remove from pan and set aside to rest for at least ~{5%minutes}.

Lower heat under pan used for pork to medium, then heat 1 tbsp oil in it. Add onion, bell pepper, and scallion whites. Cook, tossing, until softened, ~{5%minutes}. Toss in garlic and chopped oregano. Cook until fragrant, ~{30%seconds}.

Squeeze juice from orange into pan, then add @chicken stock concentrate{1%unit}, ¼ cup water, and @apricot jam{1%tbsp}. Lower heat slightly and let simmer until thickened, ~{2%minutes} to ~{3%minutes}. Stir in a squeeze of lime, then season with salt and pepper. Remove pan from heat and set aside. Meanwhile, drain and rinse half the @black beans{1%can} from container.

Once rice is done, toss beans, lime zest, and cilantro into pot. Season with salt, pepper, and a squeeze or two of lime juice to taste. Slice pork against the grain. Divide rice and beans between plates, then top with pork. Spoon over mojo, making sure to include bell pepper. Sprinkle with scallion greens.