Bring On The “Mojo” Pork Chops Recipe

Name: Bring On The “Mojo” Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 tomatoes chopped; 1/2 avocado ripe, sliced

Servings: persons

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 tomatoes chopped
1/2 avocado ripe, sliced

1
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.
2
Meanwhile, in small mixing bowl add and combine all dry spices.
3
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.
4
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.
5
Meanwhile, in a medium saute pan, over medium heat, heat olive oil, add onions and saute for 2 minutes; then add garlic, continue to cook about 1 minute more or until garlic begins to brown. Remove saute 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.
6
To serve, pour sauce over chops. Garnish with watercress, tomato and avocado.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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, and more.

Yes, Bring On The “Mojo” Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bring On The “Mojo” Pork Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions