Grilled Mojo Pork Chops Recipes

GRILLED MOJO PORK CHOPS

Steps:

• Squeeze the oranges and limes to make 1 cup of orange juice and 1 cub of lime juice.
• Add the 1/4 cup of vinegar and combine all of the juice in a sealable bag with the pork chops and seal.
• Marinate the pork chops in the refrigerator for 1 hour.
• Heat the grill to high heat.
• Combine all of the dry rub ingredients in a clean coffee grinder and grind to a rub.
• After an hour of marinating, remove the pork chops from the marinade and sprinkle with the dry rub.
• Grill over high, direct heat until a meat thermometer reads 145 degrees.

MOJO GRILLED PORK CHOPS

Steps:

• Place the marinade ingredients in a blender and process about 1 minute.
• Add the chops and marinade to the storage bag, remove the air and refrigerate overnight.
• Grill until cooked through.

GRILLED MOJO PORK CHOPS

Steps:

• Step 1 In medium mixing bowl, using whisk, whisk together Naranja 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. Step 2 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. Step 3 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. Step 4 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 Marinade]

GRILLED CUBAN MOJO PORK CHOPS

Steps:

• Combine marinade ingredients in a small bowl.
• Place pork chops into a resealable plastic bag or an air tight container with a lid (glass or plastic) large enough to hold four pork chops. Pour marinade mixture over top and toss to coat. Seal bag or secure lid onto the dish. Marinate chops in the refrigerator for 4-6 hours.
• Preheat grill for medium heat.
• Remove chops from the refrigerator. Let stand at room temperature or 10 minutes.
• Place chops onto grill grate, close lid and cook for 10 minutes. Turn chops and cook for an additional 8, or until the internal temperature of the meat reaches desired doneness. Please note that 145 degrees F. is medium-rare, 150 degrees F. is medium, and 155 degrees F. is medium-well.
• Once cooked, remove chops from the grill and place onto a clean platter or cutting board. Top with chopped cilantro (or your favorite garnish) and serve.

CUBAN MOJO GRILLED PORK CHOPS

Steps:

• Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 1/2 of the mixture into a large sealable bag with the pork chops and marinate in the fridge overnight.
• Heat the grill or a grill pan to medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them and cook until the pork chops are done, about 3 minutes.
• Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until just tender, about 5 minutes, add the remaining mojo sauce, bring to a simmer and remove from heat.
• Serve the grilled pork chops covered in the mojo and onion sauce and enjoy!

MOJO PORK CHOPS WITH GRILLED PLANTAINS RECIPE - (4.5/5)

Steps:

• Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire. Stir together half of garlic, the oregano, and 1/2 teaspoon of salt in small bowl. Rub on both sides of pork chops. Place chops on grill rack and grill until instant-read thermometer inserted into side of chop registers 145°F for medium, about 5 minutes per side. Transfer to platter; keep warm. Leave grill on. Cut plantains lengthwise in half. Place plantains on grill rack and grill, turning occasionally, until tender, about 8 minutes. Add plantains to platter. To make sauce, whisk together lime juice, orange zest and juice, remaining garlic, the cilantro, serrano, oil, and remaining 1/4 teaspoon salt in small bowl. Spoon over pork and plantains. Serve a dish of grilled red onion wedges and cherry tomatoes alongside the succulent pork chops.

GRILLED PORK CHOPS AND ONIONS

Steps:

• In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
• Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature registers 145 degrees F (63 degrees C) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 to 20 minutes. Cook onions until soft and golden brown, about 10 minutes.
• Divide pork and onions evenly among serving dishes.

EASY GRILLED PORK CHOPS

Steps:

• Whisk together olive oil, lemon juice, garlic, spices and herbs.
• Place the pork chops in a suitable marinating dish or a large Ziploc bag. Pour over the marinade and make sure the pork chops are all covered in the the marinade. Cover and allow to marinate for at least 30 minutes but up to 24 hours in the fridge.
• Preheat an outdoor grill for at least 5 minutes on the highest setting. Add the pork chops then cook for 2-3 minutes per side, rotating, and turning to make sure the chops are evenly browned. If the fat cap is very big, stand the chops on the fat side and allow to cook and the fat to render for a few minutes.
• Take the chops off the heat when their internal temperature reaches 145ºF / 62ºC, cover with foil and allow to rest for at least 5 minutes.
• Serve with lemon wedges.

GRILLED MOJO PORK CHOPS AND AVOCADO SALAD

Steps:

• For the mojo and pork chops: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 2 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and emulsified. Place the pork chops in a gallon-sized resealable plastic bag. Pour the mojo overtop. Refrigerate for at least 2 hours and up to 24 hours.
• For the avocado salad: Preheat an outdoor grill for medium-high heat, or preheat a griddle or grill pan over medium-high heat until very hot, about 10 minutes. Brush the pineapple spears with the vegetable oil. Grill each side until dark char marks appear, 2 to 3 minutes. Transfer to a cutting board to cool, then dice.
• Mix the orange zest, lime zest and juice, vinegar, olive oil, 1 1/2 teaspoons kosher salt and several cracks of freshly ground black pepper in a small bowl. Set aside.
• Using a sharp knife (chef's or paring), slice both ends off the zested orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut between the membranes to release the orange segments, letting them drop onto the cutting board. Dice the segments and squeeze remaining juice out of the core of the orange into the bowl with the dressing. Add the diced orange segments, diced grilled pineapple, avocado and red onion to a medium bowl. Pour in the dressing and mix to combine. Set aside.
• When ready to grill the pork chops, remove them from marinade and pat completely dry with a paper towel. Pour the mojo remaining in the bag into a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mojo reduces by half and thickens, 8 to 10 minutes.
• Brush the pork chops with 2 tablespoons vegetable oil and season each side with 1/4 teaspoon kosher salt and a few grinds of black pepper. Place the chops on the grill or grill pan the pineapple cooked on (preheat it again if necessary) and grill over medium-high heat until the pork releases from the pan, about 4 minutes. Flip and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone registers 140 degrees F, 3 to 4 minutes. Let the chops rest for 5 minutes to allow the juices to redistribute.
• Spoon one quarter of the mojo reduction onto a dinner plate. Top with a pork chop and then spoon avocado salad over the chop. Repeat with remaining pork chops.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

GRILLED MOJO PORK CHOPS

Steps:

• 1. In medium mixing bowl, using whisk, whisk together Naraja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer 1/4 cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.
• 2. 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.
• 3. 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 degrees F), 10-12 minutes.
• 4. Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.