Grilled Mojo Pork Chops

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 6 servings
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Ingredients

For the Mojo marinade: 

2 cups GOYA® Naraja Agria (Bitter Orange Marinade)

1/2 medium yellow onion, finely chopped (about 3/4 cup)

1/4 cup GOYA® Extra Virgin Olive Oil

3 tbsp. GOYA® Minced Garlic or 1 head garlic, finely chopped

1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste

1 tbsp. GOYA® Whole Oregano Leaf

1 tsp. GOYA® Ground Cumin

1 tbsp. finely chopped fresh cilantro

6 bone-in pork chops, 3/4"-1" thick (about 3 lbs.)

For garnish:

2 avocados, thinly sliced (for serving)

1/4 red onion, thinly sliced (for serving)

Directions

  1. 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
  2. 2. Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
  3. 3. Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145 degrees F), 10-12 minutes.
  4. 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.