Grilled Pork Chops with Mojo Marinade

Method15 steps · about 3 hr 45 min

1. 1

   Step 1: Gather a mortar and pestle, covered marinade jar, large resealable bag, plate or tray and a meat thermometer.

2. 2

   Step 2: Choose the citrus option: measure one-and-a-half cups fresh strained or bottled sour orange juice (1 1/2 cups), or use the orange/lime substitute in the following step instead.

   Uses 1 1/2 cups sour orange juice (use this OR orange/lime alternative)

3. 3

   Step 3: Only for the substitute option, mix one cup orange juice with half a cup lime juice instead of the one-and-a-half cups sour orange juice. Keep just the chosen one-and-a-half-cup citrus mixture for the mojo.

   Uses Chosen sour orange juice if not mixing the substitute · 1 cup orange juice only if using sour-orange substitute · 1/2 cup lime juice only if using sour-orange substitute

4. 4

   Step 4: Peel and smash the garlic (1 head) cloves.

   Uses 1 head garlic, peeled and smashed

5. 5

   Step 5: 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.

   Uses Peeled smashed garlic from one head · Half teaspoon kosher salt for garlic

6. 6

   Step 6: Add the smashed garlic, sour orange juice, olive oil (2 tablespoons), oregano, cumin (¼ teaspoon), 1 teaspoon salt, and the bay leaf (1) to a medium bowl or jar with a tight fitting lid.

   Uses Garlic mashed with half-teaspoon kosher salt · Chosen one-and-half-cup citrus juice · 2 tablespoons Olive Oil · 1 teaspoon Oregano (dried) · ¼ teaspoon Cumin · Remaining teaspoon kosher salt for mojo · 1 Bay Leaf

7. 7

   Step 7: 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.

   Refrigerate mojo at least thirty minutes · 30 minUses Prepared garlic-citrus mojo

8. 8

   Step 8: 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.

   Uses 3 1/2–4 lb bone-in thick-cut pork chops (about 6 chops, at least 1/2-inch thick) · Refrigerated prepared mojo

9. 9

   Step 9: Place the bag on a tray in the refrigerator and marinate at least two to three hours, or overnight if preferred. Turn the bag a couple of times during this same marinating phase so both sides sit in the mojo.

   Refrigerate marinated chops at least two to three hours; overnight optional · 180 minUses Raw pork chops in prepared mojo

10. 10

    Step 10: After the chosen refrigerated marination, remove the bag to a tray for the grilling preparation.

    Uses Refrigerated mojo-marinated pork chops

11. 11

    Step 11: Lift the chops from the bag onto a tray, brush loose garlic off the surface so it does not burn, and discard leftover raw-pork marinade.

    Uses Marinated pork chops ready for grilling

12. 12

    Step 12: Distribute the separate one-and-a-half teaspoons grilling salt (1 1/2 teaspoons) evenly over both sides of all the chops.

    Uses Marinated chops with loose garlic removed · 1 1/2 teaspoons salt total for seasoning all chops before grilling

13. 13

    Step 13: Preheat the grill to medium, about 350°F (177°C).

14. 14

    Step 14: Grill over moderate heat about fifteen minutes, turning halfway through. Begin checking centre temperature after ten minutes and adjust remaining time to thickness and grill heat; colour alone does not establish doneness.

    Grill pork chops · 15 minUses Seasoned mojo-marinated pork chops

15. 15

    Step 15: Verify at least 145°F (63°C) in the thickest part of each chop away from bone, continuing grilling if needed. Transfer to a clean plate and rest at least three minutes before serving.

    Rest fully cooked pork chops at least three minutes · 3 minUses Grilled pork chops awaiting final temperature check