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  Grilled mojo pork chops
Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade.
  Por  Redacción Vocero Hispano.
  For the Mojo marinade:
2 cups naranja zgria-bitter orange
½ medium yellow onion, finely chopped (about ¾ cup)
¼ cup extra virgin olive oil
3 tbsp. minced garlic or 1 head garlic, finely chopped
1 tbsp. adobo all-purpose Seasoning with Pepper, plus more to taste
1 tbsp. whole oregano leaf
1 tsp. 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)
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.
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]
Chuletas de cerdo con mojo a la parrilla
Chuletas de cerdo con mojo a la parrilla
Southbridge Credit Union



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