Monday, May 26, 2014

Mojo Criollo Pork Chops

Happy Memorial Day weekend!

This truly marks our grilling season, and today couldn't have been a better day to bust out the grill. Sunny, warm, and non humid, grilling on days like these are pretty terrific. I had bought this marinade years ago, and completely forgot about it until I passed it at Kroger doing my weekly grocery shopping.

As the bottle states, Mojo Criollo marinade is made with "garlic, onion, and citrus for tender, tasty meat and poultry." In the past, we have used it to marinade flank steak, pork chops, and fajita beef. It really makes it flavorful, and the taste is out of this world.

I love grilling pork chops with some garlic salt and pepper, but I really wanted something refreshing and different, so in went this marinade into my shopping cart. I also purchased a boneless pork loin and cut up my own pork chops (thick cut all the way), and let them marinade for almost 24 hours.

The result? The pork chops came out moist and tender with a zesty spicy/smoky flavor. I am definitely glad I let it marinate for awhile (I think at least overnight so the marinade tenderizes the meat), and I couldn't have been more pleased with the end result.


  • 1-1/2 cups Goya Mojo Criollo marinade
  • 4# boneless pork loin, cut into thick 3/4"-1" pork chops
  • Goya Adobo all-purpose seasoning

  1. In a large Ziploc bag, add the marinade and pork chops, making sure the chops are fully immersed in the marinade. 
  2. Place the Ziploc into a glass pan (just in case the bag leaks), and refrigerate for at least overnight up to 24 hours.
  3. Prepare the grill; while the grill heats up, remove the pork chops from the fridge and let it sit in room temperature for 30 minutes.
  4. Remove the pork chops from the marinade (discard the marinade), season the chops with adobo seasoning, and grill it until the internal temperature reads 145 degrees. While the pork chops cook, baste it with additional marinade (don't use the marinade that the pork chops were marinating in)- it should cook in 15-20 minutes.

Adapted from Goya


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