Name: Grilled Mojo Pork Chops
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
Ingredients: 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.); 2 avocados, thinly sliced (for serving); 1/4 red onion, thinly sliced (for serving)

Directions

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. 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. 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. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.

On Tonight

Grilled Mojo Pork Chops

For the Mojo marinade:

For garnish:

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