• 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.