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.
5 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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