Most people grill pork chops until they’re bone-dry, then douse them in a sauce that never quite makes up for the dryness. This Cuban-inspired version flips that: a bitter orange marinade tenderizes the meat from the inside out, so by the time those chops hit the grill, they’re already juicy.
The trick is marinating long enough, 2 hours minimum, 24 hours if you plan ahead, and then not touching the mojo-cilantro mixture until the very end. That reserved sauce, kept raw and bright, gets drizzled over the hot, charred crust. The contrast hits you first as a smell, then a taste: cool citrus and cilantro against smoky, garlicky pork.
These grilled mojo pork chops get the acid balance right without drying out the meat.
I once dumped all the mojo over the chops and only realized after grilling that I had nothing left to drizzle, the pork tasted flat without that fresh cilantro kick.
Start with bitter orange for true Cuban mojo
Bitter orange, or naranja agria, is what sets mojo apart from any other citrus marinade. Its sharp acidity and slightly astringent tang cut through pork’s richness without making it taste like orange juice.
As the chops marinate, that acidity works gently, you’ll feel the meat firm up slightly after a couple hours, and by 24 hours it’s noticeably more tender but not mushy. The marinade also carries garlic and cumin into the meat’s surface, so every bite tastes seasoned, not just the crust. Two hours is the minimum for noticeable flavor; a full day is better if you have it.
The key is coverage: make sure every chop is submerged so the acid works evenly.
Use the mojo-cilantro mixture two ways
You’re making one mixture that does double duty. The bulk of it goes on the raw pork as a marinade, but you reserve a quarter cup before adding the onion and garlic so it stays fresher.
After the cilantro goes into that reserved portion, chill it separately. Once the chops come off the grill, drizzle that reserved sauce over them. The uncooked cilantro and bright citrus hit your nose before you even take a bite, and the cool sauce contrasts with the hot, charred crust.
If you marinate with the full batch and then use it as a finishing sauce, the cilantro would wilt and the flavor would be muddy. Keeping the two apart gives you a clean, sharp finish that tastes like it just came together.
Choose bone-in, thick-cut pork chops for the grill
Bone-in chops hold onto moisture better than boneless because the bone slows heat penetration and insulates the meat. The thickness, about an inch, gives you enough time to get a deep sear without drying out the center.
When you grill these, you’ll see the fat along the bone render and keep the surrounding meat juicy. Thin chops would be tough and overdone before you get any char. The bone also adds flavor as it heats.
Look for chops with a good fat cap; that fat bastes the meat as it melts, so you don’t need extra oil on the grates. The finished chop should feel firm but still give a little when pressed.
Prep: 10 min · Cook: 10 min · Total: 20 min · Servings: 6
What to look for in each ingredient
GOYA® Naranja Agria – Bitter Orange Marinade: Bottled bitter orange is consistent and saves squeezing, but check the label for added sugar or thickeners.
GOYA® Minced Garlic: Jarred minced garlic works fine here, but use fresh if you prefer a sharper, less mellow bite.
GOYA® Adobo All-Purpose Seasoning with Pepper: It’s salty and peppery, so skip extra salt and adjust only after cooking if needed.
GOYA® Whole Oregano Leaf: Whole leaves hold up in the marinade better than ground; crush them to the touch before adding.
bone-in pork chops, ¾”-1” thick: Bone-in chops stay juicier on the grill; look for even thickness and a good fat cap.
avocados: Ripe avocados yield slightly to gentle pressure; avoid any with sunken spots or mushiness.
Grill hot, flip once, and let the mojo-cilantro finish do its job
Marinate and rest
Submerge chops in the marinade (minus the reserved cilantro portion) for at least 2 hours. After 24 hours the meat feels noticeably firmer. Pull them from the fridge 30 minutes before grilling to take the chill off.
Fire the grill
Heat your grill to medium-high. You want a good sizzle when the chops hit the grates.
Oil the grates just before placing the meat. The chops should be patted dry-ish, discard the marinade, don’t wipe them bone-dry.
Season and sear
Dust both sides with Adobo. Lay the chops on the hottest part of the grill. You should hear an aggressive sizzle, if not, the grill isn’t hot enough.
Leave them alone for 5 minutes.
Flip and finish
Flip the chops. Look for deep golden-brown grill marks and some char at the edges. Cook another 5 to 7 minutes until the internal temperature at the thickest part away from the bone reads 145°F.
The meat should feel firm yet springy when pressed.
Rest and finish
Transfer the chops to a platter. Drizzle the reserved mojo-cilantro mixture over them immediately. The cool, bright sauce contrasts with the hot, charred crust, you’ll smell the cilantro and citrus right away.
Grilled Mojo Pork Chops
Ingredients
Mojo-Cilantro Mixture
- 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. fresh cilantro finely chopped
Pork Chops
- 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
Mojo-Cilantro Mixture
Make Mojo Marinade:
Combine Naranja Agria, onion, olive oil, garlic, Adobo, oregano, and cumin in a medium mixing bowl; whisk until uniform. Set aside ¼ cup of this mojo mixture in a small bowl, then fold in cilantro. Cover and chill.
Pork Chops
Marinate Pork Chops:
Place the leftover marinade into a large non-reactive container. Add pork chops, turning to ensure full coating and submersion. Cover and refrigerate at least 2 hours, or up to 24 hours for optimal flavor. Take pork out of fridge 30 minutes prior to grilling. Pour off and discard the marinade.Grill Pork Chops:
Fire up a grill to medium-high (or heat a large grill pan over medium-high). Dust pork chops evenly with Adobo. Set chops on oiled, hot grill grates. Cook for 5 minutes, then flip; continue cooking until both sides are deep golden brown and internal temperature hits 145°F (65°C) at the center away from bone, about 10–12 minutes total.Serve with Mojo:
Move pork to a serving platter. Drizzle with the reserved mojo-cilantro mixture. Accompany with sliced avocado and red onion. Tip: Running short on time? Swap in GOYA® Mojo Criollo Marinade.
Storage and Serving
These pork chops are best eaten within 30 minutes of drizzling with the mojo-cilantro mixture. The contrast between hot meat and cool, bright sauce fades as the chops cool. For leftovers, remove the avocado and red onion slices (they’ll turn brown and mushy).
Store the chops and any extra sauce separately in airtight containers. The chops keep in the fridge for up to 3 days; the sauce holds for 1 day before the cilantro loses its punch.
To reheat, wrap chops in foil and warm in a 300°F oven for 10 to 15 minutes, then add fresh sliced avocado and red onion. Don’t microwave, the meat will toughen. Freezing is not recommended because the texture of the cooked chops suffers noticeably after thawing.
Bitter orange is the backbone, swap it right or taste the difference
GOYA Naranja Agria (bitter orange marinade): Equal parts fresh orange juice and lime juice plus a pinch of sugar. You lose the bitter edge that cuts pork’s richness, so the marinade tastes fruitier and less sharp. The chops will still be tender, but the final flavor reads more sweet-tart than authentic mojo.
GOYA Naranja Agria (bitter orange marinade): GOYA Mojo Criollo Marinade. A direct shortcut, Mojo Criollo already has garlic and cumin, so skip the separate garlic and oregano additions. The flavor is slightly more mellow and less astringent, but the texture and tenderness come out nearly identical.
GOYA Adobo All-Purpose Seasoning with Pepper: 1 tsp salt + 1/2 tsp black pepper + 1/2 tsp garlic powder per chop. Adodo is salty and spiced; replacing it with plain salt and pepper loses the cumin and oregano notes that echo the marinade. The crust will be less complex.
Add a pinch of dried oregano and cumin to the mix to compensate.
Tips
- Pat the pork chops dry with paper towels before seasoning with Adobo. Surface moisture inhibits browning, and you want a deep golden crust from the high heat. The marinade has already penetrated the meat during the two-hour soak, so drying the exterior does not remove flavor.
- Let the chops rest on the platter for 3 minutes after grilling before drizzling with the mojo-cilantro mixture. This allows the juices to redistribute into the meat rather than pooling on the cutting board. The sauce then clings to the surface without being diluted by released juices.
Frequently Asked Questions
Can I marinate the pork chops longer than 24 hours?
You can, but the acid in the bitter orange marinade will start to break down the meat’s surface texture beyond 24 hours, making it mushy rather than tender. The reserved mojo-cilantro mixture holds up fine for a day in the fridge, but the marinade’s effect on the chops peaks at 24 hours. If you need to push it to 36 hours, you’ll notice the chops feel softer and may shred slightly when grilled.
Stick to the 24-hour max for the best bite.
What if I don’t have a grill? Can I use a grill pan or broiler?
A grill pan works; heat it over medium-high until it smokes, then cook the chops the same way, 5 minutes per side until the internal temperature hits 145°F. You won’t get the same smoky char, but the deep golden-brown marks and crust will still develop. The broiler is a backup: place the chops on a foil-lined baking sheet, broil 4, 5 inches from the heat for 5 to 6 minutes per side, watching closely so they don’t burn.
Can I make the mojo-cilantro mixture ahead of time?
Yes, make the full mojo mixture (minus the cilantro) up to a day ahead and refrigerate; the flavors will meld fine. Add the cilantro to the reserved portion just before serving, if you add it too early, the cilantro wilts and loses its bright, fresh punch. The reserved sauce holds for only 1 day before the cilantro fades, so plan to use it within that window.
Store the marinade and the cilantro sauce separately until you’re ready to serve.
