main dishes

Mojo Criollo Marinated Pork with Grilled Jalapeño & Pineapple Relish

Pork chops get wildly flavorful with a tangy garlic-meets-citrus Mojo Criollo marinade. Add the fire for perfect grill marks. Then pass it to the plate and top with a spicy grilled jalapeño and pineapple relish for flavor done right.

15m
PREP TIME
20m
COOK TIME
206
CALORIES
10
INGREDIENTS

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Ingredients 6 Servings

  • Mojo Criollo Marinated Pork
  • 3/4 cup Lawry's® Mojo Criollo Marinade with Lawry's Garlic Salt
  • 1 jalapeño pepper, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro
  • 1 1/2 pounds pork chops
  • Grilled Jalapeño & Pineapple Relish
  • 2 jalapeño peppers
  • 2 red bell peppers
  • 1/2 cup pickled pineapple, from DIY Spicy Pineapple Vinegar (see Cooking Tip for recipe link)
  • 3 tablespoons DIY Spicy Pineapple Vinegar, (see Cooking Tip for recipe link)
  • 1 tablespoon chopped fresh cilantro
  • 1/4 teaspoon salt

INSTRUCTIONS

  • 1 For the Pork, mix Marinade, jalapeño and cilantro in small bowl. Reserve 1/4 cup of the marinade mixture for brushing pork during grilling. Place pork in large resealable plastic bag or glass dish. Add remaining marinade mixture; turn to coat well. Refrigerate 30 minutes or longer for extra flavor.
  • 2 Meanwhile, for the Relish, grill jalapeños and bell peppers over medium-high heat until slightly charred and softened, turning occasionally. Cool slightly. Seed and coarsely chop jalapeños and bell peppers. Place all peppers into medium bowl. Add remaining Relish ingredients; toss to coat well. Let stand at least 30 minutes to blend flavors.
  • 3 Remove pork from marinade. Discard any remaining marinade.
  • 4 Grill pork over medium-high heat 5 to 7 minutes per side or until desired doneness, brushing with reserved marinade. Serve pork with Jalapeño & Pineapple Relish.

TIPS AND TRICKS

Store any leftover Jalapeño & Pineapple Relish in refrigerator.  Serve on grilled chicken, seafood, turkey burgers and fish or shrimp tacos.

NUTRITION INFORMATION

(per Serving)

Condiments

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