Cuban Mojo Pork Chops

Mojo (pronounced MO-ho) comes from the Spanish verb mojar, “to wet.” The seasoning mix is an integral component of Latin cuisine, used either as a condiment or as a base for a marinade. It traditionally was made with citrus juice, garlic, salt, and lard (now vegetable oil), but ingredients such as spices, herbs, onions, chiles, and other fruit make it versatile.

PREP: 15 minutes plus marinating

GRILL: 8 to 10 minutes

MAKES: 4 main-dish servings

2 medium oranges (see Tip)

¼ cup chopped onion

¼ cup red wine vinegar

1 chipotle chile in adobo plus 1 tablespoon adobo

4 garlic cloves, peeled

2 tablespoons fresh lime juice

¼ teaspoon salt

4 bone-in pork loin chops, inch thick (about 6 ounces each), trimmed

1. From oranges, grate ½ teaspoon peel and squeeze ½ cup juice.

2. In blender or food processor with knife blade attached, puree orange peel, onion, vinegar, chile, adobo, and garlic until smooth.

3. Pour puree into large zip-tight plastic bag; stir in orange and lime juices and salt. Add pork chops to marinade, turning to coat. Seal bag, pressing out excess air. Place bag on plate; let stand 15 minutes at room temperature or 1 hour in the refrigerator, turning several times.

4. Prepare outdoor grill for covered direct grilling over medium heat.

5. Remove chops from bag; pour marinade into 1-quart saucepan and reserve. Place chops on hot grill rack. Cover grill and cook chops until browned outside and still slightly pink in center, 8 to 10 minutes, turning over once.

6. Meanwhile, heat reserved marinade to boiling over high heat; boil 1 minute.

7. Serve pork chops drizzled with marinade.

EACH SERVING: About 395 calories, 42g protein, 10g carbohydrate, 19g total fat (7g saturated), 116mg cholesterol, 410mg sodium

TIP: Need to grate orange or lemon peel for a recipe? Choose pebbly-textured (not smooth), thick-skinned fruit.