Citrus Marinated Pork Chops Recipe

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Latin American Paleo Cooking Over 80 Traditional Recipes Made Grain and Gluten FreeMojo 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
How to Make It
  1. Reserve about ¼ cup (60 ml) of the mojo criollo in a covered container in the refrigerator.
  2. 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.
  3. Remove the pork chops from the refrigerator 30 minutes before grilling. Gently pat the pork chops dry and discard their marinade.
  4. 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).
  5. While the pork is grilling, saute the onion in the olive oil until it is translucent. Set aside.
  6. 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.

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