In a zip-top bag or a large container with a lid, combine the pork, onions and 1 cup mojo. Seal bag and transfer to refrigerator; chill at least 3 hours, or overnight.
Prepare a grill to medium-high heat, or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with adobo. Cook pork until golden brown and internal temperature registers 160° F on a quick-read thermometer, basting with remaining mojo, flipping once, 15 – 20 minutes. Cook unions until soft and golden brown, about 10 minutes.
Divide pork and onions evenly among serving dishes.
* If you do not have a self-sealing bag, be sure to use a non-reactive container such as a glass or stainless steel baking dish to marinate your chops. Do not use aluminum.
Not only do grill marks make pork chops look great, they also contribute a brown, crunchy and flavorful crust. To ensure your grill’s surface is hot enough to make an impact, try this temperature test. Hold the palm of your hand 4-5 inches over the grate. If it takes 8-10 seconds for your hand to feel hot enough to pull away, the heat is low, about 250F. If your hand pulls away after 5-7 seconds, you have medium heat, about 350F. If you have to pull your hand away after 2-4 seconds, the grill is hot, about 450F – the perfect searing temperature.