Authentic Florida Cuban Mojo Pork Chops on the Arteflame Grill

Introduction

There is something undeniably magical about the combination of bright citrus and earthy garlic sizzling on a hot grill. This recipe brings the Sunshine State straight to your backyard with authentic Florida Cuban Mojo Pork Chops, cooked to perfection on the Arteflame. The secret lies in the "Mojo" marinade—a vibrant alchemy of sour orange, cumin, oregano, and enough fresh garlic to wake up the senses. This zesty blend not only tenderizes the meat but infuses it with the bold, tangy spirit of the Caribbean.

Cooking this dish on the Arteflame grill elevates it entirely. The high-heat center sear grate allows you to achieve that coveted golden-brown crust, while the flat-top griddle is perfect for finishing the chops gently without drying them out. Unlike standard gas grills, the wood fire adds a subtle layer of smokiness that complements the citrus profile beautifully. Whether you are hosting a summer cookout or looking for a flavorful weeknight escape, these chops deliver a juicy, restaurant-quality experience right at home.

Ingredients

For the Mojo Marinade

• 3/4 cup extra virgin olive oil
• 1 cup fresh orange juice (freshly squeezed is best)
• 1/2 cup fresh lime juice
• 10-12 cloves garlic, minced or crushed into a paste
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon salt (plus more for seasoning the meat)
• 1 teaspoon fresh cracked black pepper
• 1/2 cup fresh cilantro, chopped (plus more for garnish)

For the Pork

• 4-6 bone-in pork chops (thick-cut preferred, about 1 inch thick)
• Lime wedges (for serving)

Instructions

Step 1: Prepare the Mojo Marinade

1. In a medium mixing bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, cumin, oregano, salt, and black pepper.
2. Stir in the chopped cilantro.
3. Taste the marinade; it should be tart, garlic-forward, and well-salted. If you prefer a smoother marinade, you can blend these ingredients in a food processor, but the rustic texture of minced garlic is traditional.

Step 2: Marinate the Pork Chops

1. Place the pork chops in a large resealable plastic bag or a shallow glass baking dish.
2. Pour about 2/3 of the marinade over the chops, ensuring they are thoroughly coated on all sides. Reserve the remaining 1/3 of the marinade in the refrigerator to use as a finishing sauce later.
3. Seal the bag or cover the dish and refrigerate. Marinate for at least 2 hours, but preferably 4 to 12 hours. Do not exceed 24 hours, as the citrus acid can break down the meat fibers too much, altering the texture.

Step 3: Fire Up the Arteflame Grill

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal. Let it burn down until the center grate is extremely hot (over 600°F) and the flat-top cooktop is hot enough to sizzle water instantly.
2. Wipe the cooktop down with a little vegetable oil to ensure a non-stick surface.
3. Remove the pork chops from the marinade and let the excess liquid drip off. Discard the used marinade from the bag. Pat the chops slightly dry with paper towels to ensure a good sear.

Step 4: Sear and Grill

1. Place the pork chops directly on the center grill grate for a high-heat sear. Sear for about 2 minutes per side to lock in the juices and create flavorful grill marks.
2. Move the chops to the flat iron cooktop (the griddle surface) to finish cooking. This allows the pork to cook through evenly without flare-ups charring the outside before the inside is done.
3. Cook until the internal temperature reaches 145°F. The residual heat will continue to cook them slightly as they rest.

Step 5: Rest and Serve

1. Remove the chops from the grill and let them rest on a warm plate for at least 5-10 minutes. This step is crucial for juicy pork.
2. Drizzle the reserved fresh marinade (the portion you set aside in Step 2) over the cooked chops.
3. Garnish with extra fresh cilantro and serve with lime wedges.

Tips

To truly master Cuban Mojo Pork Chops, the quality of your citrus is paramount. Traditionally, this recipe uses sour oranges (naranja agria). If you can find them in a Latin market, use them in place of the orange and lime juice mixture for the most authentic flavor. However, the mix of navel orange and lime juice provided in the ingredients mimics this acidity almost perfectly. Additionally, keep an eye on your garlic during the searing process. Garlic burns quickly at high temperatures and can turn bitter. By searing fast in the center and moving to the flat top, you mitigate this risk, allowing the flavors to mellow beautifully.

• Bring the pork chops to room temperature for 20 minutes before grilling for even cooking.
• Use a meat thermometer to pull the pork at 140°F-145°F; overcooked pork chops become dry very quickly.
• If you want a smokier flavor, add a small chunk of hickory wood to your fire just before grilling.

Variations

While the traditional recipe is a classic for a reason, the Mojo flavor profile is incredibly versatile and lends itself well to several adaptations depending on your dietary preferences or what you have in your pantry. You can easily tweak the heat level or the protein base without losing that signature Caribbean soul. Here are a few ways to mix things up on your Arteflame:

• Spicy Mojo: Add one minced jalapeño or a teaspoon of red pepper flakes to the marinade for a spicy kick.
• Mojo Chicken: Swap the pork chops for bone-in chicken thighs or quarters; adjust cooking time accordingly.
• Sweet & Tangy: Add a tablespoon of honey or agave nectar to the marinade to help caramelize the crust faster.
• Herb-Heavy: Add fresh mint leaves to the cilantro mix for an even fresher, lighter flavor profile.
• Mojo Roast: Use a whole pork loin instead of chops, searing the outside and roasting it slowly on the cooler edge of the Arteflame flat top.

Best pairings

A dish as bold as Mojo Pork Chops deserves sides that can stand up to the acidity and garlic without overpowering the main event. In Florida and Cuban cuisine, the sides are almost as important as the meat itself. Starchy sides are particularly good as they absorb the delicious juices and the extra sauce drizzled over the meat. Here are the ultimate pairings to round out your meal:

• Black Beans and Rice (Moros y Cristianos): The earthiness of the beans creates a perfect balance with the citrusy pork.
• Tostones: Fried green plantains with a little salt are the classic crunchy texture contrast needed for this dish.
• Yuca con Mojo: Boiled cassava root covered in garlic sauce doubles down on the flavor profile.
• Grilled Avocado: Since you have the Arteflame fired up, quickly grill avocado halves for a creamy, smoky side.
• Cold Beverage: A crisp pilsner beer or a classic minty Mojito cuts through the richness of the pork perfectly.

Conclusion

These Florida Cuban Mojo Pork Chops are more than just a meal; they are a vibrant celebration of culture and flavor that highlights the versatility of your Arteflame grill. By combining the intense heat of the wood fire with the delicate, tangy notes of the marinade, you create a dish that is juicy, tender, and incredibly satisfying. It is an ideal recipe for entertaining, as the aroma alone is enough to gather a crowd around the grill.

Once you master this Mojo marinade, you will find yourself wanting to use it on everything from shrimp to skirt steak. But there is truly nothing like the classic pairing of pork and citrus. So, fire up the grill, pour a cold drink, and enjoy the authentic taste of the tropics right in your own backyard.