Grilled Pork Chops and Onions

Making :


• 6 bone-in pork chops (3/4-inch to 1-inch thick)

1 large yellow onion, cut into 3/4-inch thick rounds
• 1 1/2 cups Goya Mojo Chipotle, divided
• Goya Adobo All-Purpose Seasoning with Pepper, to taste
GUIDELINES
1 In a zip-top bag* or a large container with a lid, combine the pork, onions and 1 cup Mojo. Seal bag and transfer to refrigerator; chill at leas t 3 hours, or overnight.
2 Prepare a grill to medium-high heat or heat a large, lightly-greased grill pan over medium-high heat. Remove pork and onions from the marinade; discard any leftover liquid. Season pork with Adobo. Cook pork until golden brown and internal temperature register s 14 5 degrees F ( 63 degrees C) on a quick-read thermometer, basting with remaining mojo, flipping once, 15 t o 20 minutes. Cook onions until soft and golden brown, abou t 10 minute.

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