Mojo Criollo and pork are such a match made in heaven! Although this dish does require an overnight marinade, the actual hands-on time is minimal and this dish is quick to cook. Be sure to make these at your next cookout to wow your guests with the intense flavor!
- Yield: 6 Servings
- 1 cup (235 ml) Mojo Criollo, divided
- 6 bone-in pork chops, ¾” to 1” [2 to 2.5 cm] thick (about 3 lb [1.4 kg])
- 1 medium onion, thinly sliced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 limes, cut into wedges
- Reserve about ¼ cup (60 ml) of the mojo criollo in a covered container in the refrigerator.
- Place the pork chops in a glass baking dish in a single layer and pour the remaining ¾ cup (175 ml) of marinade on top, covering both sides of each chop. Cover and refrigerate for a minimum of 2 hours or up to overnight for the most flavor.
- Remove the pork chops from the refrigerator 30 minutes before grilling. Gently pat the pork chops dry and discard their marinade.
- Prepare the grill for direct cooking over medium-high heat (375 to 400°F [190 to 200°C]), or heat a large grill pan over medium-high heat on the stovetop. Place the pork chops on the hot grill grates. Grill the pork chops 3 to 4 minutes per side, until browned and the center of the pork is no longer pink. The pork chops are done when the pork’s internal temperature (using a meat thermometer) reaches 160°F (71°C).
- While the pork is grilling, saute the onion in the olive oil until it is translucent. Set aside.
- Transfer the pork chops to a serving platter. Top with the sauteed onion and drizzle with the reserved mojo criollo. Serve with the lime wedges.