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Mombacho Café Pork Chops with Orange Jalapeño Salsa


  • Pork chops
  • Salt for dry brine
  • Oil to coat pan



  • 1 orange, segmented
  • 2 jalapeños, seeded, deveined and diced
  • 1 bunch of cilantro, chopped
  • Juice from 1/2 a lime
  • 1 tsp ginger, minced
  • 3 green onions, sliced

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Photo of Mombacho Café Pork Chops with Orange Jalapeño Salsa


  1. Dry- brine pork chops, season them the day before generously with salt (minimum 35 minutes).
  2. Heat cast iron over high heat for 2 minutes before adding oil.
  3. Mix ingredients for compound butter.
  4. Add pork chops and cook 1–2 minutes per side until nicely browned.
  5. Lower heat to medium- low and add compound butter.
  6. Baste and flip every 30 seconds for about 8 more minutes or until desired doneness.
  7. Let the pork chops rest while you mix ingredients for the salsa.
  8. Serve with Orange Jalapeno Salsa


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