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Grilled pork chops and onions, marinated in GOYA® Mojo Chipotle Marinade, are moist and tender with a zesty, smoky-spicy flavor.
These easy pork chops are best when they soak up the marinade overnight, so that, the next day, you can enjoy their juicy flavor in minutes.
We’re sure you’ll give our grilled pork chops high marks for ease and flavor!
bone-in pork chops (¾” – 1” thick)
large yellow onion, cut into ¾”-thick rounds
GOYA® Mojo Chipotle Marinade, divided
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.
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