Grilled Pork Chops With Anise Seed Rub And Mango Mojo Recipes

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GRILLED MOJO PORK CHOPS



Grilled Mojo Pork Chops image

Provided by Food Network

Time 20m

Yield 6 servings

Number Of Ingredients 11

2 cups GOYA® Naraja Agria (Bitter Orange Marinade)
1/2 medium yellow onion, finely chopped (about 3/4 cup)
1/4 cup GOYA® Extra Virgin Olive Oil
3 tbsp. GOYA® Minced Garlic or 1 head garlic, finely chopped
1 tbsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
1 tbsp. GOYA® Whole Oregano Leaf
1 tsp. GOYA® Ground Cumin
1 tbsp. finely chopped fresh cilantro
6 bone-in pork chops, 3/4"-1" thick (about 3 lbs.)
2 avocados, thinly sliced (for serving)
1/4 red onion, thinly sliced (for serving)

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.

CUBAN PORK CHOPS WITH MOJO



Cuban Pork Chops with Mojo image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

  • In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
  • In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
  • Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
  • Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
  • Garnish with watercress, tomatoes and avocado.

GRILLED MONGOLIAN PORK CHOPS



Grilled Mongolian Pork Chops image

Once marinated, these pork chops can be cooked any way you like, but for the true experience, you're going to want to cook these on a charcoal grill. For me, it's the smokiness that brings all these flavors together.

Provided by Chef John

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 7h

Yield 2

Number Of Ingredients 21

½ cup hoisin sauce
4 cloves garlic, minced
1 ½ tablespoons soy sauce
1 tablespoon grated fresh ginger
1 tablespoon red wine vinegar
1 tablespoon rice vinegar
1 tablespoon sherry vinegar
2 teaspoons sesame oil
2 teaspoons white sugar
1 ½ teaspoons hot sauce
½ teaspoon ground white pepper
½ teaspoon freshly ground black pepper
2 (10 ounce) thick bone-in center cut pork chops
¼ cup red wine vinegar
3 tablespoons white sugar
2 tablespoons hot mustard powder (such as Coleman's ®) or Chinese style, to taste
1 egg yolk
⅓ cup creme fraiche
1 teaspoon Dijon mustard
¼ teaspoon ground turmeric
cayenne pepper to taste

Steps:

  • Combine hoisin sauce, garlic, soy sauce, ginger, 1 tablespoon red wine vinegar, rice vinegar, sherry vinegar, sesame oil, 2 teaspoons sugar, hot sauce, white pepper, and black pepper in a large bowl. Whisk thoroughly and set aside.
  • Place pork chops in a resealable freezer bag; pour slightly more than 1/2 the marinade into freezer bag over pork chops. Seal bag and refrigerate for 6 to 8 hours. Reserve remaining marinade.
  • Combine 1/4 cup red wine vinegar, 3 tablespoons sugar, 2 tablespoons hot mustard powder, and egg yolk in a small saucepan over medium-low heat. Whisk until slightly thickened, about 5 minutes; remove from heat.
  • Stir in creme fraiche, Dijon mustard, turmeric, and cayenne pepper. Refrigerate until needed.
  • Remove pork chops from marinade and pat dry using paper towel.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Cook pork chops on the preheated grill until browned grill marks appear, about 4 minutes per side.
  • Move pork chops from directly above heat source. Continue cooking over indirect medium heat, brushing the remaining marinade on each side, until no longer pink inside, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve pork chops topped with mustard sauce.

Nutrition Facts : Calories 839 calories, Carbohydrate 62.1 g, Cholesterol 264.8 mg, Fat 47.4 g, Fiber 2.9 g, Protein 41.8 g, SaturatedFat 18.7 g, Sodium 1960.4 mg, Sugar 42 g

GRILLED PORK CHOPS WITH SMOKED PAPRIKA RUB



Grilled Pork Chops with Smoked Paprika Rub image

A lot of purchased barbecue sauces are really high in sugar. If you need to watch the amount of sugar in your diet, try grilling pork chops with this flavorful rub, instead. The rub goes on in advance so the flavors can penetrate the chops.

Provided by Bibi

Categories     BBQ & Grilled Pork Chops

Time 8h45m

Yield 6

Number Of Ingredients 8

6 (5 ounce) boneless pork loin chops, cut 1-inch thick
avocado cooking oil spray
1 ½ tablespoons smoked paprika
1 ½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
½ teaspoon onion powder
½ teaspoon granulated garlic
⅛ teaspoon cayenne pepper, or to taste

Steps:

  • Combine smoked paprika, salt, pepper, onion powder, garlic, and cayenne in a small bowl.
  • Pat chops dry with a paper towel and evenly distribute dry ingredient mixture on front and back of each chop. With fingertips, lightly rub dry ingredient mixture into the chops on both sides.
  • Place chops on a plate and cover with plastic wrap. Refrigerate for at least 8 hours.
  • Remove rubbed chops from the refrigerator and allow to come to room temperature, about 20 minutes.
  • While chops are getting to room temperature, clean the grate of an outdoor gas grill and preheat to medium heat.
  • When the grill is ready, lightly spray chops with avocado oil spray.
  • Lightly oil the grill grates, place chops on the grill, and cook for about 3 minutes. Rotate chops 90 degrees to create a criss-cross grill pattern and continue grilling for 3 minutes. Turn chops and grill until pork chops are no longer pink inside, about 4 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Remove to a serving platter and allow to rest under a foil tent, for about 5 minutes. Serve warm.

Nutrition Facts : Calories 226.7 calories, Carbohydrate 1.5 g, Cholesterol 94.9 mg, Fat 10.1 g, Fiber 0.5 g, Protein 30.9 g, SaturatedFat 3.5 g, Sodium 548.9 mg

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Top Asked Questions

How do you make mojo sauce for grilled pork chops?
Grilled pork chops marinated in and served with a tasty Cuban style mojo or sour orange and garlic sauce! ingredients. directions. 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.
How long to cook pork chops on a charcoal grill?
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.
How do you cook pork chops on a Weber grill?
Keep in the refrigerator until ready to serve. Grill the meat until it is cooked through to an internal temperature of at least 145°F, about 5 minutes on each side, depending on the thickness of the chops. Serve pork chops topped with salsa.
What salsa goes with pork chops?
You take all of this deliciousness and then you pile a big, heaping scoop of mango salsa on top. The fruity and spicy flavors in the salsa are the perfect partner to the savory, juicy pork chops. We love a sweet and spicy combo with pork! For the fall and winter months, try our Maple-Glazed Roast Pork with Root Vegetables.

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