Grilled Mojo Pork Chops

By carvalhohm

Garlic and Citrus Pork Chops

Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade. Mojo is made with GOYA® Naranja Agria (bitter orange marinade), which is the juice squeezed from tangy Seville oranges. Mixed with a generous amount of garlic, and traditional Cuban spices like oregano and cumin, mojo makes pork tender and delicious. Try this easy grilling recipe for classic Cuban cooking at its best!

Ingredients

• 2 cups GOYA® Naranja Agria-Bitter Orange
• 1/2 medium yellow onion, finely chopped (about 3/4 cup)
• 1/4 cup Extra Virgin Olive Oil
• 3 tbsp. Minced Garlic or 1 head garlic, finely chopped
• 1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
• 1 tbsp. Whole Oregano Leaf
• 1 tsp. 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)

Details

Servings 2
Preparation time 10mins
Cooking time 20mins
Adapted from goya.com

Preparation

Step 1

In medium mixing bowl, using whisk, whisk together Naranja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.

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.

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°F), 10-12 minutes.

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