Grilled Mojo Pork Chops

Grilled Mojo Pork Chops
Grilled Mojo Pork Chops

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La Cocina Goya

Garlic and Citrus Pork Chops

Infuse your pork chops with incredible flavor with this simple Cuban-style Mojo marinade. Mojo is made with GOYA® Naranja Agria (bitter orange marinade), which is the juice squeezed from tangy Seville oranges. Mixed with a generous amount of garlic, and traditional Cuban spices like oregano and cumin, mojo makes pork tender and delicious. Try this easy grilling recipe for classic Cuban cooking at its best!

  • Ingredients
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For the Mojo marinade:


medium yellow onion, finely chopped (about ¾ cup)

¼ cup

Extra Virgin Olive Oil
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Winner of the ChefsBest® Excellence Award for overall quality.*

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3 tbsp.

GOYA® Minced Garlic or 1 head garlic, finely chopped

1 tbsp.

finely chopped fresh cilantro


bone-in pork chops, ¾”-1” thick (about 3 lbs.)

For garnish:


avocados, thinly sliced (for serving)


red onion, thinly sliced (for serving)

*The ChefsBest® Excellence Award is awarded to brands that surpass quality standards established by independent professional chefs.


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Step 1

In medium mixing bowl, using whisk, whisk together Naranja Agria, onions, olive oil, garlic, Adobo, oregano and cumin until well combined. Transfer ¼ cup mojo marinade to small bowl; stir in cilantro. Cover and set aside in refrigerator.

Step 2

Pour remaining marinade in large, non-reactive container. Add pork chops, flipping to completely coat and submerge in marinade. Cover. Transfer to refrigerator; marinate at least 2 hours, or up to 24 hours for best results. Remove pork chops from refrigerator 30 minutes before grilling. Drain and discard marinade.

Step 3

Prepare grill to medium-high heat. (Or, heat large grill pan over medium-high heat). Season pork chops all over with Adobo. Add chops to hot, greased grill grates. Cook, flipping once after 5 minutes, until pork is dark golden brown on both sides and cooked through (quick-read thermometer inserted into center of pork chop without touching bone registers 145°F), 10-12 minutes.

Step 4

Transfer pork to serving platter. Drizzle with reserved mojo-cilantro mixture. Serve with Avocado and onions.


[Note: No-time? No problem! Please use GOYA Mojo Criollo]

Recipe Tags

Main Dishes Caribbean Over 60

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