Grilled Mojo Pork Chops
Marinated in citrus and spices, these grilled mojo pork chops are seared on high heat for a charred exterior and juicy interior.
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
Short on time? Substitute with GOYA® Mojo Criollo Marinade.