Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade. Mojo is made with GOYA® Naranja Agria (bitter orange marinade), which is the juice squeezed from tangy Seville oranges. Mixed with a generous amount of garlic, and traditional Cuban spices like oregano and cumin, Mojo makes pork tender and delicious. Try this easy grilling recipe for classic Cuban cooking at its best!
GARLIC & CITRUS PORK CHOPS
Serves: 6
Prep Time: 10 minutes
Total Time: 20 minutes plus marinating time
Ingredients
For the Mojo Marinade:
2 cups GOYA® Naraja 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.)
For garnish:
2 avocados, thinly sliced (for serving)
¼ red onion, thinly sliced (for serving)
Instructions
- In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
- Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.
- Prepare grill to medium-high heat. (Or, heat 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 (quick-read thermometer inserted into center of pork chop without touching bone registers 145°F), 10-12 minutes.
- Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.
Note: No-time? No problem! Please use GOYA Mojo Criollo
GOYA recipes provided by and the mark GOYA used by permission of GOYA Foods, Inc.
