Grilled Pork Chops with Mojo Marinade
In this recipe, thick cut pork chops are marinated in a homemade mojo, and grilled until golden.
- 1 Head of Garlic (peeled and smashed)
- 1½ cups Sour Orange Juice (about 10-12)
- 2 tablespoons Olive Oil
- 1 teaspoon Oregano (dried)
- ¼ teaspoon Cumin
- 1 Bay Leaf
- 1½ teaspoon Kosher Salt (divided (½ teaspoon to break down the garlic and 1 teaspoon for the marinade))
- 3½ - 4 pounds Pork Chops (bone-in and thick cut, at least ½ inch (about 6 chops))
- 1½ teaspoons Salt
- You will also need: mortar and pestle, large re-sealable plastic bag and sheet pan or large plate
- 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.
- 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.
- 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.
To make your own sour orange juice: combine 1 cup of orange juice (preferably fresh squeezed) and ½ cup lime juice. 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. Let the marinade sit in the refrigerator for at least 30 minutes, a couple of hours is better.
Arrange the pork chops in a large zip top bag. 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. Remove the pork chops from the bag and place them on a pan or plate.
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 close to 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.
