Grilled Mojo Pork Chops
Juicy grilled mojo pork chops marinated in tangy citrus and spices, served with creamy avocado and red onion.
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.