Grilled Pork Chops and Onions

By carvalhohm

Ingredients

• 6 bone-in pork chops (3/4” – 1” thick)
• 1 large yellow onion, cut into 3/4”-thick rounds
• 1 1/2 cup GOYA® Mojo Chipotle, divided
• GOYA® Adobo All-Purpose Seasoning with Pepper, to taste

Details

Servings 6
Adapted from goya.com

Preparation

Step 1

1. In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.

2. Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160° F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 – 20 minutes. Cook unions until soft and golden brown, about 10 minutes.

3. Divide pork and onions evenly among serving dishes.

* If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.