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Bone-In Mojo Pork Chops
- TOTAL PREP TIME30 minutes
- SERVINGS4
- DEGREE OF DIFFICULTYEasy
Ingredients
- 4 bone-in ribeye (rib) pork chops 1 1/4 to 1 1/2-inch thick
- 1 1/4 cup 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 oregano leaves
- 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
Preparation
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 avocado.
Makes 4 servings
Meet the Crane Family
Southwest KansasMy family and I live in the southwest part of the state. About 30 years ago I started raising hogs. It's been great to watch the continual improvement that our farms have made over the years. My wife, Nancy, and I have enjoyed raising our four children; Mandy, Mason, Miranda and Masheala, in a rural area.
