Mojo Grilled Pork Chops Food

CUBAN MOJO GRILLED PORK CHOPS

Steps:

• Puree the garlic, onion, sour orange juice, oregano, cumin, salt and pepper in a food processor or blender, place 1/2 of the mixture into a large sealable bag with the pork chops and marinate in the fridge overnight.
• Heat the grill or a grill pan to medium-high heat, add the pork chops and cook until lightly golden brown on one side, about 3-5 minutes, flip them and cook until the pork chops are done, about 3 minutes.
• Meanwhile, heat the oil in a pan over medium heat, add the onions and cook until just tender, about 5 minutes, add the remaining mojo sauce, bring to a simmer and remove from heat.
• Serve the grilled pork chops covered in the mojo and onion sauce and enjoy!

GRILLED MOJO PORK CHOPS

Steps:

• 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 Marinade]

GRILLED MOJO PORK CHOPS AND AVOCADO SALAD

Steps:

• For the mojo and pork chops: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 2 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and emulsified. Place the pork chops in a gallon-sized resealable plastic bag. Pour the mojo overtop. Refrigerate for at least 2 hours and up to 24 hours.
• For the avocado salad: Preheat an outdoor grill for medium-high heat, or preheat a griddle or grill pan over medium-high heat until very hot, about 10 minutes. Brush the pineapple spears with the vegetable oil. Grill each side until dark char marks appear, 2 to 3 minutes. Transfer to a cutting board to cool, then dice.
• Mix the orange zest, lime zest and juice, vinegar, olive oil, 1 1/2 teaspoons kosher salt and several cracks of freshly ground black pepper in a small bowl. Set aside.
• Using a sharp knife (chef's or paring), slice both ends off the zested orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut between the membranes to release the orange segments, letting them drop onto the cutting board. Dice the segments and squeeze remaining juice out of the core of the orange into the bowl with the dressing. Add the diced orange segments, diced grilled pineapple, avocado and red onion to a medium bowl. Pour in the dressing and mix to combine. Set aside.
• When ready to grill the pork chops, remove them from marinade and pat completely dry with a paper towel. Pour the mojo remaining in the bag into a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mojo reduces by half and thickens, 8 to 10 minutes.
• Brush the pork chops with 2 tablespoons vegetable oil and season each side with 1/4 teaspoon kosher salt and a few grinds of black pepper. Place the chops on the grill or grill pan the pineapple cooked on (preheat it again if necessary) and grill over medium-high heat until the pork releases from the pan, about 4 minutes. Flip and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone registers 140 degrees F, 3 to 4 minutes. Let the chops rest for 5 minutes to allow the juices to redistribute.
• Spoon one quarter of the mojo reduction onto a dinner plate. Top with a pork chop and then spoon avocado salad over the chop. Repeat with remaining pork chops.

MOJO MARINATED PORK

Steps:

• Combine 4 cups of the orange juice and 1 cup of the lime juice and zest in a large saucepan over high heat and reduce to 2 cups. Remove from the heat and stir in the remaining orange juice and lime juice add a few cloves of garlic and 1/4 cup of the oregano. Let cool to room temperature.
• Using a paring knife, make small slits over the entire surface of the pork and rub the garlic into the slashes. Whisk together the oil and remaining 1/4 cup of the oregano in a large roasting pan, add the pork and turn to coat, cover and let marinate in the refrigerator for at least 4 hours and up to 24 hours.
• Preheat the oven to 425 degrees F.
• Remove the pork from the refrigerator 30 minutes before roasting. Season the pork with salt and pepper and cook for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the marinade during the last 30 minutes of roasting until golden brown and an instant-read thermometer inserted into the center reaches 150 degrees F. Remove from the oven, baste with any remaining glaze, tent loosely and let rest 15 minutes before slicing.
• Serve the pork with the Mojo Dipping Sauce and the Plantains with Rum and Brown Sugar.
• Using a mortar and pestle, mash the garlic, serrano, cilantro and a few pinches of salt until it becomes a paste. Add the orange juice, lime juice and oil and stir to combine.
• Heat butter in a large saute pan over high heat. Add the sugar and cook until melted. Add the plantains and cook until soft and heated through. Remove pan from the heat, add the rum, return to the heat and cook until the alcohol has reduced.

CUBAN PORK CHOPS WITH MOJO

Steps:

• In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
• In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
• Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
• Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
• Garnish with watercress, tomatoes and avocado.

GRILLED PORK CHOPS WITH ANISE-SEED RUB AND MANGO MOJO

Steps:

• Prepare grill (do not spread charcoal out to edges of grill).
• Make mojo:
• 3Purée mango, lime juice, garlic, jalapeño, and salt in a blender, then stir in cilantro.
• Make rub:
• Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar. Transfer mixture to a small bowl and stir in oil.
• Grill pork:
• Brush both sides of pork with spice rub.
• Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side.
• Transfer to a platter and let stand, loosely covered, 5 minutes.
• Serve pork with mojo.

CUBAN PORK CHOPS WITH MOJO

Steps:

• Heat olive oil in frying pan over medium heat.
• Add garlic, cumin, and oregano, cook 1 minute.
• Quickly add lime juice, and bring to boil until slightly thickened.
• Add salt and pepper, set aside to cool.
• Place pork chops in shallow bowl, cover with sauce, coating chops.
• Marinate for 1 hour in fridge.
• Grill or broil chops until well done, and reheat remaining sauce.
• Transfer chops to plate and pour sauce over chops.