AuthorSenor PelonCategoryPork
Pork Chops (as many as you need for the crew you feed)
1/2 tsp olive oil per chop
1-2 tsp Mojo Secado per chop (to taste)
Optional: Limanero Hot Sauce
1
Brush both sides of each chop lightly with olive oil
2
Rub MojoSecado into both sides
3
Chill 30 minutes in fridge
4
Grill to USDA minimum 145 degrees (Medium/Med Well) to 155 degrees (Well Done)
5
Optional: Use Limanero Hot Sauce for dipping for a little extra zing.
Ingredients
Pork Chops (as many as you need for the crew you feed)
1/2 tsp olive oil per chop
1-2 tsp Mojo Secado per chop (to taste)
Optional: Limanero Hot Sauce
Directions
1
Brush both sides of each chop lightly with olive oil
2
Rub MojoSecado into both sides
3
Chill 30 minutes in fridge
4
Grill to USDA minimum 145 degrees (Medium/Med Well) to 155 degrees (Well Done)
5
Optional: Use Limanero Hot Sauce for dipping for a little extra zing.