Sous Vide Pork Chops with Mojo Sauce Recipe

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Written by Jason Logsdon
Pork loin2

Mojo sauce is a traditional Cuban sauce often used for marinating pork. It often uses sour orange juice but we substitute 1/2 normal orange juice and 1/2 lime juice. We use the mojo as a mop as we grill the sous vide pork chops to add flavor to them.

Pork is great at many different temperatures depending on your personal preferences. I started out eating it at 135°F (57.8°C) but I've slowly moved to 140°F (60°C) for most of my cooking. Many people enjoy it anywhere between 135°F to 149°F (57.8°C to 65°C) so feel free to experiment and see where you like it best.

Note: Usually sous vide pork chops are best when cooked for 3 to 6 hours but during the week you can get away with cooking them for up to 12 hours with just a minimal loss in moisture.

This recipe is adapted from our newest book, Sous Vide: Help for the Busy Cook: Harness the Power of Sous Vide to Create Great Meals Around Your Busy Schedule which is filled with fast and flavorful meals that even the busiest cook can make during the week!

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the Sous Vide Pork Chops with Mojo Sauce you can check out the following.

Sous Vide Pork Chops with Mojo Sauce

  • Published: December 18, 2012
  • By Jason Logsdon
  • Prep Time: 15 Minutes
  • Total Time: 4 or up to 13 Hours
  • Cooks: 140°F (60°C) for 3 to 12 Hours
  • Serves: 4

Ingredients for Sous Vide Pork Chops with Mojo Sauce

  • For the Sous Vide Pork Chops

  • 4 pork chops
  • 1 tablespoon garlic powder
  • 1 bay leaf
  • Pepper

  • For the Mojo Sauce

  • 3 tablespoons olive oil
  • 8 cloves garlic, minced
  • 1/3 cup orange juice
  • 1/3 cup lime juice
  • 1 teaspoon ground cumin
  • 1 tablespoon chopped fresh oregano
  • Salt and pepper

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Cooking Instructions for Sous Vide Pork Chops with Mojo Sauce

For the Pre-Bath

Lightly pepper the pork chops, sprinkle with the garlic powder, place in the sous vide pouch with the bay leaf and seal.

At this point you can store the pouch in the refrigerator for up to 2 days, freeze it for up to 6 months, or cook it right away.

For the Sous Vide Pork Chops

At least 13 to 24 hours before serving

On the morning of the day you want to eat, preheat your sous vide water bath to 140°F (60°C). Place the pouch in the water bath for 3 to 12 hours.

For more information on the cooking times you can read my detailed article which addresses why is there a range in sous vide cooking times.

For the Mojo Sauce

To prepare the mojo sauce heat the olive oil and garlic in a pan over medium-high heat. Cook until the garlic begins to soften, about 1 minute, then add the orange juice, lime juice and cumin. Bring to a simmer then stir in the oregano and remove from the heat.

For Finishing

Preheat a grill to high heat.

Take the pork out of the pouches and pat dry. Sear them on the grill until grill marks form on the first side, a couple of minutes. Brush the mojo on the side facing up and flip the chops. Repeat several times until they are coated with the mojo, cooking about 30 to 45 seconds per turn.

Remove from the heat and serve with any excess mojo sauce on the side.

Want Great Sous Vide Recipes?

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Healthy Sous Vide is the latest cookbook from Jason Logsdon, the best selling author of 10 sous vide and modernist cookbooks, and it shares many of his favorite recipes developed over the years so you can eat nutritious, flavor-packed meals that taste amazing. If you are a looking for a way to boost the flavor of your healthy meals, this book will help you create amazing food that your friends and family will love!

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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