Bring On the “Mojo” Pork Chops
Guy Fieri, celebrity chef and television personality, creates a chop recipe
for summertime entertaining. Do not let the ingredients fool you. This quick
marinated recipe is a great way to enjoy your backyard grill. Serve with fresh
tomato salad and grilled corn on the cob.
- 4 bone-in ribeye (rib) pork chops (1 1/4- to 1 1/2-inch thick)
- 1 1/4 cups orange juice
- 3/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 tablespoon kosher salt
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons dried leaves oregano
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons black pepper
- 2 tablespoons olive oil
- 1/2 red onion, chopped (1/4 cup)
- 2 cloves garlic, chopped (about 1 teaspoon)
- 1/4 cup white wine
- 1 cup watercress
- 1 Roma tomato, chopped
- 1/2 ripe avocado, sliced
- Place pork in large, resealable plastic bag. Add 1 cup orange juice,
1/2 cup lime juice, and the vinegar; close bag to seal. Turn bag to evenly coat pork with marinade. Marinate in
refrigerator for 30 minutes, turning bag occasionally.
- Meanwhile, in small mixing bowl add and combine all dry spices.
- Lightly oil cold grill rack; preheat gas grill to medium-high.
Remove pork from marinade; discard marinade in bag. Sprinkle and rub both sides of chops with spice mixture.
- Grill chops, uncovered, over direct heat for 12-16 minutes or until
internal temperature of pork reaches 145 degrees F, turning chops over
halfway during grilling. Transfer chops to cutting board. Loosely cover with foil; let rest for 5 minutes.
- Meanwhile, in a medium sauté pan, over medium heat, heat olive oil,
add onions and sauté for 2 minutes; then add garlic, continue to cook
about 1 minute more or until garlic begins to brown. Remove sauté pan from heat.
- Add remaining 1/4 cup orange juice, 1/4 cup lime juice, and the
white wine. Bring to boil; reduce heat. Simmer, uncovered, until liquid is reduce to half of the amount.
- To serve, pour sauce over chops. Garnish with watercress, tomato and
Recipe and photo used with permission from:
National Pork Board