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Grilled Pork Chops with Mojo Marinade

Grilled Pork Chops with Mojo Marinade

In this recipe, thick cut pork chops are marinated in a homemade mojo, then they’re grilled until golden. It’s an easy way to add a tropical touch to dinner.

 

The mojo marinade is a combination of citrus juice, garlic and spices. It’s super simple and adds delicious flavor.

 

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Mojo Marinade Ingredients

1 Head of Garlic, peeled and smashed

1½ cups Sour Orange Juice (about 10-12 sour oranges depending on how big and juicy they are)

2 tablespoons Olive Oil

1 teaspoon Oregano, dried

¼ teaspoon Cumin

1 Bay Leaf

1½ teaspoon Kosher Salt, divided (½ teaspoon to break down the garlic and 1 teaspoon for the marinade)

 

Pork Chops Ingredients

3½ – 4 pounds Pork Chops, bone-in and thick cut, at least ½ inch (about 6 chops)

1½ teaspoon Salt

 

You will also need

Mortar and pestle

Large re-sealable plastic bag

Sheet pan or large plate

 

Make the Mojo Marinade

Sour oranges are not the easiest to find. Even in places like Miami, they’re not available year round. Not to worry, you can make your own sour orange juice or you can buy it premade. To read more about sour oranges, check out our mojo marinade post.

 

To make the sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir the juice to combine well.

 

Premade sour orange juice is available at larger markets in the international aisle, in Latin markets or you can get it online. In Spanish, it’s called Naranja Agria and usually comes in a plastic bottle.

 

If using sour oranges, cut them in half, squeeze and strain. They contain a lot of seeds. Run the juice through a strainer.

Juicing Sour Oranges using a green manual juicer on a wood cutting board

 

Peel the garlic and smash the cloves. Place them on a cutting board and give them a good whack with the side of a large knife or use a meat mallet.

 

Add the garlic and ½ teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.

Smashed Garlic in a Mortar and Pestle

 

Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and the bay leaf to a medium bowl or jar with a tight fitting lid. I like using canning jars for sauces and marinades. I keep several sizes on hand, they make storing sauces in the fridge super convenient!

 

Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Shake or stir well before using.

Mojo marinade for the pork chops in a canning jar.

 

Marinate the pork chops

Arrange the pork chops in a large zip top bag. Next, pour in the mojo marinade. Remember to give it a good stir or shake before adding it in.

Pouring Mojo Marinade on pork chops that are in a plastic bag.

 

Place the marinating pork chops on a sheet pan or plate (just in case the bag leaks) and refrigerate for at least 2-3 hours – overnight is better.

 

Flip the bag a couple times during marinating so that both sides of the chops get to sit in the mojo.

 

Time to grill the pork chops

Remove the pork chops from the bag and place them on a pan or plate. Brush off any pieces of garlic; they tend to burn on the grill. Discard the leftover marinade.

 

Before grilling, sprinkle the pork chops with about ¼ teaspoon of salt per side.

 

Cook’s note: We used a gas grill to make these chops.

 

Preheat the grill to medium, which will be about 350°F.

 

Cook the pork chops on the pre-heated grill over moderate heat for approximately 15 minutes or until the desired doneness is reached. The cooking time will depend on the thickness of the pork chops and the grill temperature. Turn the chops about halfway through the cooking time to get those pretty grill marks on both sides.

 

Ensure that the internal temperature on the thickest piece is at least 145°F. Use an instant read thermometer to make sure.

 

At 145°F the pork will be pinkish in the middle. I like to take the temperature of the pork just a little be higher, but that’s a matter of taste.

 

To avoid overcooking check the temperature after the first 10 minutes of cooking. Then, factor in that the pork will rise a few degrees as it rests. Gauge the remaining time from there.

Grilled pork chops served on a large gray plate.

 

What to serve with these grilled chops

To keep the tropical vibe going, serve the chops with white rice, red beans and tostones. They’re also great with mashed potatoes, or a simple cold salad, like these marinated tomatoes.

 

You may also like one of these tropical favorites:

Cuban Roast Pork

Cuban Sandwich

Mojo Marinated Cornish Hens

Mojo Marinated Grilled Chicken

 

Grilled thick cut, bone-in pork chops served on a large gray plate.
Print Recipe
5 from 1 vote

Grilled Pork Chops with Mojo Marinade

In this recipe, thick cut pork chops are marinated in a homemade mojo, and grilled until golden.
Prep Time30 mins
Cook Time15 mins
Marinating Time3 hrs
Total Time3 hrs 45 mins
Course: Main Course
Cuisine: Cuban
Keyword: cuban mojo, mojo marinade, pork chops
Servings: 6
Calories: 501kcal
Author: Elizabeth

Ingredients

Mojo Marinade Ingredients

  • 1 Head of Garlic peeled and smashed
  • cups Sour Orange Juice about 10-12
  • 2 tablespoons Olive Oil
  • 1 teaspoon Oregano dried
  • ¼ teaspoon Cumin
  • 1 Bay Leaf
  • teaspoon Kosher Salt divided (½ teaspoon to break down the garlic and 1 teaspoon for the marinade)

Pork Chops Ingredients

  • 3½ - 4 pounds Pork Chops bone-in and thick cut, at least ½ inch (about 6 chops)
  • teaspoons Salt

Instructions

  • You will also need: mortar and pestle, large re-sealable plastic bag and sheet pan or large plate

Make the Mojo Marinade

  • If using sour oranges, cut them in half, squeeze and run the juice through a strainer to catch the seeds.
  • To make your own sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. Stir the juice to combine well.
  • Peel and smash the garlic cloves.
  • Add the garlic and ½ teaspoon kosher salt to a mortar and pestle. Work the garlic until you break it down into small flat pieces.
  • Add the smashed garlic, sour orange juice, olive oil, oregano, cumin, 1 teaspoon salt, and the bay leaf to a medium bowl or jar with a tight fitting lid.
  • Stir or shake to combine well. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better. Shake or stir well before using.

Marinate the pork chops

  • Arrange the pork chops in a large zip top bag. Next, pour in the mojo marinade. Remember to give it a good stir or shake before adding it in.
  • Place the marinating pork chops on a sheet pan or plate just in case the bag leaks, and refrigerate for at least 2-3 hours - overnight is better.
  • Flip the bag a couple times during marinating so that both sides of the chops get to sit in the mojo.

Grill the pork chops

  • Remove the pork chops from the bag and place them on a pan or plate. Brush off any pieces of garlic.
  • Before grilling, sprinkle the pork chops with about ¼ teaspoon of salt per side.
  • Preheat the grill to medium, which will be about 350°F.
  • Cook the pork chops on the pre-heated grill over moderate heat for approximately 15 minutes or until the desired doneness is reached. Turn the chops about halfway through the cooking time.
  • Ensure that the internal temperature on the thickest piece is at least 145°F.

Notes

We used a gas grill to make these chops.
To avoid overcooking check the temperature after the first 10 minutes of cooking. Then, factor in that the pork will rise a few degrees as it rests. Gauge the remaining time from there.

Nutrition

Calories: 501kcal | Carbohydrates: 3g | Protein: 65g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 203mg | Sodium: 1308mg | Potassium: 1169mg | Fiber: 1g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 2mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.


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