- 5 mins
- 20 mins
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Ingredients
- 4 boneless pork chops, cut 3/4” thick (about 1 1/2 lbs.)
- 1 bottle (24 oz.) GOYA® Mojo Piña
- 1 red onion, cut into 1/4” rings
- 1 can (20 oz.) Sliced Pineapple in Heavy Syrup, drained
- Vegetable oil, for brushing
Preparation
Step 1
Add pork to gallon-size zip-top bag; add Mojo Piña and seal bag. Massage to coat pork in marinade; transfer to refrigerator. Marinate at least 4 hours, or until ready to cook; discard marinade.
Heat grill to medium-high heat. Add pork chops to hot, greased grill grates. Cook, flipping once, until well-charred and cooked through (internal temperature of about 140°F), 13-15 minutes. Brush onions and pineapples with oil. Grill, flipping once, until well charred, and onions soften, about 15 minutes for onions and 3 minutes for pineapple.
Transfer pork to platter; top with onions and pineapple; serve.