This isn’t a quick weeknight sear you forget by breakfast. It’s the kind of pork chop you remember: a charred, garlicky crust with a tangy finish that tastes like a trip to a Cuban backyard. The mojo does double duty, tenderizing the meat and then dressing it fresh off the grill, without a complicated technique.
You just need to trust the marinade and let the grill do its work. The only risk is overcooking, but pull the chops at 145°F and they’ll stay juicy every time.
These grilled mojo pork chops are the kind of dish that makes you look forward to leftovers.
I once grilled those chops until they looked like hockey pucks, dry and tough, because I thought ‘golden brown’ meant well-done.
Bitter orange for mojo flavor and tenderness
Cuban mojo pork gets its signature tang from bitter orange (naranja agria). Its acidity brightens the meat while the garlic, oregano, cumin, and adobo build a savory depth.
More than just flavor, the acid helps break down muscle fibers, marinate for at least 2 hours, up to 24, and you’ll feel the chops become noticeably more tender. You can taste the difference: the pork stays juicy even after hitting the grill.
Golden crust and juicy interior on the grill
Medium-high heat is key. Give each side 5 minutes without moving the chops, that’s how you build a deep golden crust.
Bone-in chops ¾ to 1 inch thick cook evenly in that time. Pull them at 145°F internal temp, even if they look pale. Now I always pull the chops at 145°F internal temp, even if they look pale, and they come out juicy every time.
Let them rest a few minutes before serving.
Reserved mojo with cilantro as a finishing sauce
That ¼ cup of marinade you set aside gets a fresh kick from chopped cilantro. Spooning it over the hot chops after grilling adds a bright, herby contrast to the smoky char.
Sliced avocado and red onion alongside cool things down and round out the plate. The reserved sauce stays bright because it never touched raw meat, a simple trick that lifts the whole dish.
Prep: 10 min · Cook: 10 min · Total: 20 min · Servings: 6
Bitter orange marinade, adobo, and fresh garnishes: what to look for
GOYA Naranja Agria (Bitter Orange Marinade): This pre-bottled version saves time; fresh sour oranges work too if you can find them.
GOYA Adobo All-Purpose Seasoning with Pepper: Standard adobo is fine; this one includes pepper so skip extra pepper in the marinade.
GOYA Whole Oregano Leaf: Dried whole leaf oregano holds up better than ground; crush it slightly to the touch before adding.
Avocados: Buy firm-ripe avocados; they should yield slightly to pressure but not feel mushy.
Build the mojo, reserve some, then marinate the pork
Whisk the marinade
Combine bitter orange, onion, olive oil, garlic, adobo, oregano, and cumin. Whisk until uniform. The oil should emulsify temporarily, look for a single, slightly thick liquid.
Reserve and chill the finishing sauce
Set aside ¼ cup of the mojo; stir in cilantro. Cover and refrigerate. This stays bright because it never touches raw meat, smell the fresh cilantro; that’s the cue it will contrast the char later.
Marinate the chops
Pour remaining mojo over pork in a non-reactive dish. Turn to coat completely.
Refrigerate at least 2 hours, up to 24. After marinating, the chops should feel noticeably more tender when you press them.
Bring to room temp and pat dry
Take chops out 30 minutes before grilling. Pour off and discard marinade. Pat dry with paper towels, surface moisture prevents browning.
You want the meat tacky, not wet.
Grill for a golden crust
Heat grill to medium-high. Season chops with adobo.
Place on oiled grates, leaving space between each. Cook 5 minutes without moving. When you flip, you should see deep golden brown marks, if pale, the grill wasn’t hot enough.
Finish to temp
Cook the second side another 5 minutes. Check internal temp at center away from bone: 145°F. Don’t rely on color alone, juicy pork often looks slightly pink near the bone even when fully cooked.
Spoon reserved sauce over hot chops
Transfer pork to a serving dish. Spoon the reserved mojo-cilantro mixture over the top. The heat from the meat will release the aroma of fresh garlic and herbs, you should smell it immediately.
Grilled Mojo Pork Chops
Ingredients
- 2 cups GOYA® Naranja Agria – Bitter Orange Marinade
- ½ medium yellow onion finely chopped (about ¾ cup)
- ¼ 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 ¾”-1” thick (about 3 lbs.)
- 2 avocados thinly sliced (for serving)
- ¼ red onion thinly sliced (for serving)
Instructions
Make Mojo Marinade:
In a medium bowl, combine Naranja Agria, onion, olive oil, garlic, Adobo, oregano, and cumin with a whisk until uniform. Set aside ¼ cup of this mojo mixture in a small bowl; mix in cilantro. Cover and chill.Marinate Pork Chops:
Put the rest of the marinade into a large non-reactive dish. Add pork chops, turning to coat fully and immerse. Cover and refrigerate at least 2 hours, or up to 24 hours for optimal flavor. Take chops out of fridge 30 minutes prior to grilling. Pour off and discard marinade.Grill Pork Chops:
Heat grill to medium-high (or use a large grill pan over medium-high heat). Sprinkle Adobo evenly over both sides of pork chops. Place chops on oiled, hot grates. Grill, turning once after 5 minutes, until meat is deep golden brown and fully cooked (internal temperature at center away from bone reads 145°F (65°C)), about 10–12 minutes total.Top with Mojo:
Move pork to a serving dish. Spoon reserved mojo-cilantro mixture over top. Accompany with sliced avocado and red onion.
Notes
The one swap you shouldn’t make: regular OJ for bitter orange
GOYA Mojo Criollo) works as a shortcut. The recipe already notes this in the intro.
If you want to make your own, combine equal parts fresh sour orange juice (or 1/2 orange + 1/2 lime juice) with a pinch of salt, but don’t use regular orange juice alone. It lacks the acidity and slight bitterness that defines mojo.
The pork will taste flat, not tangy. Regular OJ makes a sweeter, milder marinade. The pork loses its characteristic bright, citrusy edge and the meat won’t tenderize as effectively.
You’ll notice less contrast with the garlic and cumin.
GOYA Adobo All-Purpose Seasoning with Pepper: If you don’t have adobo, substitute 1 tsp salt plus ½ tsp black pepper per tablespoon adobo called for. Skip extra pepper in the marinade if using the pepper version. This swap keeps the seasoning balanced, though you lose the garlic and oregano already present in adobo, but the marinade already has plenty of both.
The salt and pepper replicate the basic seasoning, but the pork may lack a tiny bit of the savory depth adobo provides. Not a dealbreaker, just slightly less layered.
Bone-in pork chops: Boneless pork chops (same thickness) work fine, but reduce grilling time by 1 to 2 minutes per side. They cook faster without the bone. Check temp at 145°F earlier.
The trade-off: boneless chops are leaner and can dry out more easily, so pull them promptly at temp. Boneless chops cook faster and are more prone to drying. You trade the bone’s flavor and moisture buffer for convenience.
Still juicy if you watch the temp.
Tips
- If you don’t have a non-reactive dish, line a metal pan with a large zip-top bag before adding the marinade and chops; the bag prevents reaction and makes flipping easy.
- Flip the pork chops halfway through marinating to ensure both sides absorb the mojo evenly; otherwise, the bottom side will be more tender and flavorful than the top.
Storing and Serving Grilled Mojo Pork Chops
For the best texture, serve the pork chops within 20 minutes of spooning the reserved mojo over them. The avocado and red onion should be added just before serving; they don’t hold well. Leftover chops keep in an airtight container in the fridge for up to 3 days.
The meat will lose some moisture over time, so reheat gently: wrap in foil and warm in a 300°F oven until just heated through, about 10 minutes. Avoid the microwave, which toughens the meat. The mojo sauce will absorb into the chops during storage, so the reheated pork will be more savory but less bright.
The avocado and onion should be sliced fresh each time. Freezing the cooked chops is not recommended; the texture degrades noticeably upon thawing, becoming dry and mealy.
Frequently Asked Questions
Can I marinate the pork chops for less than 2 hours?
You can, but you’ll notice the difference. The acid in bitter orange needs at least 2 hours to penetrate and tenderize the meat. At 1 hour, the flavor stays mostly on the surface and the chops won’t feel as tender when you bite them.
If you’re really short on time, the recipe notes suggest using GOYA Mojo Criollo as a shortcut, it has similar acidity and seasoning.
What if I don’t have a grill? Can I use a grill pan?
Yes, a large grill pan over medium-high heat works fine. You still get those nice sear marks and a similar char. Just make sure the pan is hot before adding the chops and don’t crowd them, work in batches if needed.
The cook time stays about the same, 5 minutes per side, and you’ll still pull them at 145°F internal temp.
How do I know when the pork chops are done without a thermometer?
It’s tricky with this cut because bone-in chops can show pink near the bone even when fully cooked. If you don’t have a thermometer, you can check by pressing the thickest part: it should feel firm but still have a little spring, not rock hard. Another cue: the juices run clear when you cut into the meat, not pink.
But honestly, a thermometer is the most reliable way to hit 145°F and avoid dry chops.
Can I make the mojo marinade ahead of time?
Yes, you can whisk the marinade (minus cilantro) up to a day ahead and refrigerate it. Stir in the cilantro just before using the reserved portion, it stays brighter that way. The marinade keeps well because the acid and salt preserve it, but don’t add the pork until you’re ready to marinate for at least 2 hours.
