GRILLED MOJO PORK CHOPS
Citrus marinade and mojo dry rubbed grilled pork chops
Provided by Steve
Number Of Ingredients 9
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.
CUBAN MOJO GRILLED PORK CHOPS
Grilled pork chops marinated in and served with a tasty Cuban style mojo or sour orange and garlic sauce!
Time 20m
Yield 4
Number Of Ingredients 10
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!
Nutrition Facts : Nutrition Facts Calories 356, Fat 22.7g (Saturated 8.1g, Trans 0), Cholesterol 78mg, Sodium 1231mg, Carbs 16.7g (Fiber 2.2g, Sugars 8.5g), Protein 21g Nutrition by
GRILLED MOJO PORK CHOPS
Garlic and Citrus Pork Chops Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade. Mojo is made with GOYA® Naranja Agria - Bitter Orange Marinade (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!
Time 20m
Yield 6
Number Of Ingredients 11
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]
MOJO GRILLED PORK CHOPS
Possibly the best Cuban dish ever. Definitely my favorite way to cook pork.
Provided by Deblane
Categories main dish
Time 45m
Yield 4
Number Of Ingredients 12
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.
JALAPEñO GRILLED PORK CHOPS
Juicy jalapeños offer discernible heat, but they have a higher purpose beyond that: They provide welcome freshness with their distinct vegetal flavor. When blitzed with aromatic cilantro stems and plenty of garlic, jalapeños transform into a punchy marinade that flavors and tenderizes pork chops gloriously, and tinges them a bright Reptar-Bar green, too. That brilliant color, evidence of the chlorophyll in the peppers and herbs, stays vibrant even after a fiery kiss on the grill.
Provided by Eric Kim
Categories dinner, steaks and chops, main course
Time 45m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the pork chops: In a food processor, blitz the jalapeños, garlic, cilantro stems, rice vinegar, olive oil, salt and sugar until smooth. Place the pork chops in a large bowl or resealable container and pour the marinade over them; turn the chops to evenly coat. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- While the chops marinate, prepare a charcoal grill for direct high-heat cooking, or heat a gas grill to medium-high.
- Make the relish: In a small bowl, toss the jalapeño, red onion, rice vinegar, salt, sugar and 2 tablespoons water. Set aside to quick-pickle until ready to serve, or refrigerate for up to 24 hours.
- Carefully grease the grill grate: Use tongs to grip a wadded paper towel dipped in oil and then rub the grates with the oiled towel. With the marinade clinging to them, place the pork chops on the hot greased grate. Grill until the chops are charred at the edges and no longer pink in the middle, 2 to 3 minutes per side. The meat is ready to flip when it releases easily from the grates. (If using a gas grill, close the lid between flips.) Alternatively, cook the chops on the stovetop in batches. Heat a large skillet or grill pan over medium-high. Add enough oil to lightly coat the bottom of the pan, and heat until shimmering. Add the chops, with the marinade clinging to them, to the pan. Sear until browned and caramelized at the edges and no longer pink in the middle, 3 to 4 minutes per side. Discard any remaining marinade.
- Serve the chops with the relish and cilantro on top. If you'd like, serve rice alongside.
ULTIMATE GRILLED PORK CHOPS
A little brining and a special dry rub go a long way to making the perfect pork chop. Once you've mastered how to cook thick pork chops, you'll be enjoying them all summer long. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine salt, sugar and 2 cups water; cook and stir over medium heat until salt and sugar are dissolved. Remove from heat. Add 2 cups ice water to cool brine to room temperature., Place pork chops in a large resealable plastic bag; add cooled brine. Seal bag, pressing out as much air as possible; turn to coat chops. Place in a 13x9-in. baking dish. Refrigerate 8-12 hours., Remove chops from brine; rinse and pat dry. Discard brine. Brush both sides of chops with oil. In a small bowl, mix rub ingredients; rub over pork chops. Let stand at room temperature 30 minutes., Grill chops on an oiled rack, covered, over medium heat 4-6 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving.
Nutrition Facts : Calories 300 calories, Fat 18g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 130mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 2g fiber), Protein 30g protein.
GRILLED MOJO PORK CHOPS AND AVOCADO SALAD
These bone-in pork chops are extra juicy thanks to a citrusy Cuban mojo marinade. It's typically made with sour oranges, but a combination of oranges and limes gives a similar sweet-and-sour tang. Avocados are the go-to side dish for Cuban meals, and this version of an avocado salad ties the orange and lime from the mojo into the dressing and adds sweet grilled pineapple!
Provided by Gabriela Rodiles
Categories main-dish
Time 2h40m
Yield 4 servings
Number Of Ingredients 19
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 MOJO BBQ PORK
Get your BBQ mojo on with this grilled butterflied pork shoulder. The secret to its succulence? An overnight soak in OJ and Italian dressing.
Provided by My Food and Family
Categories Pork
Time 13h55m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Place meat in large resealable plastic bag. Cut each of 2 oranges into 4 wedges; squeeze over meat to release juices. Add squeezed wedges and all remaining ingredients except barbecue sauce to bag. Seal bag; turn to evenly coat meat with dressing mixture. Refrigerate overnight to marinate.
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 350ºF. Remove meat from marinade, reserving marinade ingredients in bag; place meat on large sheet of heavy-duty foil. Top with onions, orange wedges and reserved marinade; fold foil to make packet. Discard plastic bag.
- Place packet on grate over unlit area; cover grill with lid. Grill packet 1-1/2 hours or until meat is done (145ºF), monitoring for consistent grill temperature. Remove meat from packet; place on grill grate. Discard foil, onions, orange wedges and marinade. Grill meat 10 min., turning and brushing occasionally with 1/2 cup barbecue sauce.
- Remove meat from grill. Cut remaining orange in half; squeeze over meat. Slice meat. Serve with remaining barbecue sauce.
Nutrition Facts : Calories 230, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 22 g
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.
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