Goya Foods’ Grilled Mojo Pork Chops
Bye bye, dry pork chops! Goya Foods’ Executive Chef Fernando Desa shows Tanji how to make a Cuban-style Mojo marinade with tangy Seville oranges, garlic and Cuban spices. The pork chops soak up all of the amazing juices, giving you an unbelievably tender and flavorful chop.
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 Tablespoons GOYA® Minced Garlic or 6 cloves, finely chopped
- 1 Tablespoon GOYA® Adobo All-Purpose Seasoning with Pepper
- 1 Tablespoon GOYA Whole Oregano Leaf
- 1 teaspoon GOYA® Ground Cumin
- 1 Tablespoon GOYA finely chopped fresh cilantro
- 6 Bone-In Pork Chops ¾”-1” thick (about 3 pounds)
- 2 avocados thinly sliced
- ¼ red onion thinly sliced
Instructions
- In a medium mixing bowl, whisk together Naranja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to a small bowl; stir in cilantro. Cover and refrigerate.
- Pour remaining marinade in a large container. Add pork chops, flipping to completely coat and submerge in marinade. Cover and refrigerate; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from the refrigerator at least 30 minutes before grilling. Drain and discard marinade.
- Heat grill to medium-high heat. (Or, heat a 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 (internal temperature of 145°F), 10 - 12 minutes.
- Transfer pork to a serving platter. Drizzle with reserved mojo–cilantro mixture. Serve with avocado and onions!
Notes
You can find Goya Foods Products at most major grocery stores, but if your local grocer doesn’t carry these products, you can request them!
This recipe is courtesy of Goya Foods.
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