Sunday, July 31, 2011

Grilled Pork Chops in Cuban Mojo Marinade

This is my 500th post!  I don't have anything celebratory to share with you, but these pork chops are pretty darn good, so they're celebratory enough for me.  They have a wonderful citrusy-garlic flavor, and are SO tender, even with using super-thick cut pork chops.  My husband grilled them and was surprised by how tender they were; he said they were so thick he was sure they'd be tough.  So, we both loved these and the kids all did too.  They each ate at least one whole pork chop, and some of them ate more after that.  Sometimes they're not the biggest fans of pork chops (unless it's this recipe).  I made 6 pork chops and did not increase the marinade; there was more than enough. 

We had these with fresh grilled pineapple, sliced avocados, and Cilantro-Lime Brown Rice.  (Can make the rice with either white or brown; scroll down to the bottom of the post to see instructions for brown). 

Grilled Pork Chops in Cuban Mojo Marinade
adapted from Eating, Etc.
Serves 4-6

fresh garlic cloves
5 Tablespoons olive oil
juice of 1 orange
zest of 1 orange
juice of 2 limes
2 tsp dried oregano
1 tsp ground black pepper
1/4 tsp fine sea salt
1/8 tsp ground cumin
1/8 tsp ground cayenne pepper
4-6 thick-cut pork chops

 1)  In a small food processor or blender, (I used my immersion blender) purée garlic, olive oil, orange juice, orange zest, lime juice, oregano, pepper, salt, cumin, & cayenne pepper. Reserve 4 Tablespoons of sauce for spreading on chops after grilling.

2)  Pour marinade into large ziplock bag with pork chops, seal, and refrigerate for 2 hours, turning occasionally. 

3)  Preheat grill to medium heat (about 300°F-400°F). Cook chops, covering grill, for 7-9 minutes per side, depending on thickness of meat, or until no longer pink in center.

4)  Plate and spoon reserved mojo marinade over chops and serve.

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