Grilled Pork Chops with Mojo

Ingredients

• 1 cup plus 1/4 cup orange juice, divided
• 1/2 cup plus 1/4 cup fresh lime juice, divided
• 1/4 cup vinegar
• 4 (1-inch-thick) bone-in pork chops
• 1 tablespoon black pepper
• 2 tablespoons kosher salt
• 1 1/2 teaspoons ground cumin
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried oregano
• 3 tablespoons canola oil
• 1/4 cup chopped red onion
• 2 cloves garlic, chopped
• 1/4 cup white wine
• 1 cup watercress, for garnish
• 1 Roma tomato, chopped, for garnish
• 1/2 avocado, sliced, for garnish

Directions

In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.

In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.

Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.

Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.

Garnish with watercress, tomatoes and avocado.

So this is a recipe that my dad got from the Food Network by Guy Fieri and it is my absolute favorite dish to have while home. Being a big pork fan to begin with this recipe already had a lot going for it, but the Mojo sauce puts it over the top! Sometimes my dad makes rice with this instead of baked potatoes (and I actually like that a little better) but this was yummy too. My dad left out the garnish at the end this time, but I would definitely suggest trying it out! If you're a pork fan I woud definitely recommend this dish.

Oh, by the way, this tastes even better the next day! Enjoy!