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.
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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.
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.
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.
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.
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